Monday, February 25, 2008
These muffins were, if anything, confusing. They almost tasted like a lot of things: chocolate, ginger, molasses, brown sugar, cinnamon, nutmeg, etc. Somehow, the flavors didn't quite mesh. They had a fluffy, bran-ish texture straight from the oven, but by day two they were sticky and dense.
When it's a dreary grey afternoon, a plain bran muffin doesn't exactly put a smile on my face. I've always equated wheat bran with health food. If you put a bran muffin and any other kind of muffin in front of me, i'd probably choose the latter. You'd probably like these if you like bran muffins and dark gingerbread cakes. They aren't too sweet and they're good with a strong cup of coffee.
I used Carole Walter's "Too Good to be True Bran Muffins" recipe. It says it yields 12 muffins, but I got 12 muffins and 12 mini muffins out of it. I'm not going to post it- i've posted quite a bit out of this book already.
at 1:09 PM