Today's recipe is a very special one, sent to us from a fellow blogger. Becs Addison is a woman of many talents - using recycled materials to make wonderful creations that you can find in her blog, Born Again Creations. Bec's most recent entry in her own blog was the story of her Nana's bran muffins, which she has shared with Pass It On. Do check out her blog (you'll never look at your old tea towels in the same way again).
Bec's blog: http://bornagain-creations.blogspot.com.au/
Bec's Facebook page: https://www.facebook.com/pages/Born-Again-Creations/121505087928245
Joyce Arend
12th May 1916 - 1st January 2010
When I was a girl my mum took my sisters and I to visit our maternal grandmother in Timaru in the Canterbury region of New Zealand. We stayed in her little brick house with the outdoor toilet and sturdy kitchen table for a few days catching up on family news and as always with Nana Joyce, laughing a lot.
One evening we were all a little peckish after dinner so Nana whipped up some bran muffins to fill the gap before bed. They were the best muffins I'd ever tasted and even as a child I just knew I had to get her to write down the recipe for me. And she did.
We haven't had much bran in the kitchen in the last few gluten free years. I hadn't really given this recipe any thought until one day last week I decided that one of Nana's muffins was long overdue so I added BRAN to my shopping list.
I love these muffins, they're sweet and nutty and have an almost caramel like flavour.
1 oz / 30g butter
1/2 C brown sugar
1/2 tsp baking soda (bicarb)
1 C flour (I use spelt or wholemeal)
1/4 raisins or sultanas (optional)
3 Tbsp golden syrup or agave syrup
1 C milk of your choice, I use almond
1 C good quality wheat bran
1 tsp baking powder
Preheat oven to 200 degrees centigrade. Melt butter, sugar, and golden syrup in a pot until brown and bubbling. In a separate bowl dissolve baking soda in milk then add to the butter and sugar mixture. Add the remaining ingredients and mix together. Pour into greased muffin tins and bake for 10 - 15 minutes.
Perfect for a breakfast on the go, a school lunch box, or with a cup of tea...
which is just how I like to enjoy mine - in one of Nana's cup and saucers.
Another thing that I find often in the kid's Nana baking tin, it feels very South Island :-).
ReplyDeleteThanks Becs, these are delicious. I made them yesterday and they have gone off in kids' lunch boxes today.
ReplyDelete