basiscraft: Muffin Mix

decent bran muffin ratios from cooks.com

There are zillions of variations.

Tassajara Bread Book has inspired coverage of the whole "muffin scene" and how to vary recipes.

I'm just snarfing some ratios from the cooks.com recipe to record here where they're easier for me to find.

Little appreciated fact: muffins freeze well! Here's an example pattern of how we manage a busy morning schedule on "work days":

• oven at 350
• premade (sometimes earlier frozen) quiche into the oven
• with a frozen muffin
• loosely covered in a scrap of foil
• about 25 minutes to heat that stuff through

meanwhile….

• kettle on for coffee
• cut up some strawberry's to go in yogurt
• juice a few oranges

Nearly 0 work, fit for a king. Leaves time to put out tuna crunchy treats and fresh water for the kids and hustle the cat onto the bus for school. Cooking two week's worth of good breakfasts takes maybe an two hours every other Sunday.

In the variation we're doing today as I write this down, we'll substitute wheat bran for some whole wheat flour (1:1), use cinnamon and cloves for spice, and add some cut-up granny smith apple. Last batch involved molasses and some other stuff I forget now.

N.B. DON'T MAKE THESE PLAIN unless you want to have very boring, drab muffins. This recipe is just the basis.

• 2 c whole wheat flour
• 1 tsp baking soda
• 1/4 c brown sugar
• 1-2 tsp spice
• 1/2 tsp salt
• 1 egg
• 1 c buttermilk
• 3 tbsp melted butter

Vary spices, flour, and sweetener. Add fresh or dried fruit and/or nuts.

If you want big oversized "muffin tops" come see me after school.

375 in medium-sized greased tins for about 15-40 min.