My family’s recipe produces soft, moist and filling bran muffins. They’re best right out of the oven, of course, but I’ve had success in freezing a large batch for later use as well. My favourite topping is peanut butter and jam, though they’re quite nice with melted butter or even plain. Bran has a very rich flavour on its own.

Ingredients:

• ¼ cup margarine
• ½ cup brown sugar
• ¼ tsp salt
• ¼ cup molasses
• 2 eggs
• 1 cup milk
• ½ tsp baking soda
• 1 tsp vanilla
• 1 cup flour
• 2 tsp baking powder
• 1½ cup bran
• 2-3 tbsp wheat germ (or another ¼ cup bran)

Directions:

Heat oven to 350°F. Cream together margarine, sugar, salt and molasses. Beat in eggs. Add milk, baking soda and vanilla. Mix thoroughly. Add flour and baking powder to creamed mixture, stir only a little. Add bran and wheat germ. Mix only until moist. Fill 12 greased muffin tins. Bake 20-25 min.

Note: You can make the entire recipe in a food processor.

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