These muffins are a little bit different from your usually brown bran muffins. As you may know, I have a love/hate relationship with bran, so I’m always looking for new ways to ingest fibre without feeling like I’m eating sawdust. It’s a never-ending challenge. The additional challenge of these is that for some reason I have four jars of jam in my fridge and neither the Pie nor I is eating a lot of toast at the moment. So I decided to use it as my sweetener in this shindig.
Start by setting your oven to preheat at 350°F and spray a muffin tin or rub it with butter. If you don’t have any buttermilk on hand, feel free to sour some milk by adding 1 tablespoon lemon juice to every cup of regular milk. Give that a stir and leave it for 5 minutes.
In a large bowl, whisk together 2 cups all-purpose flour, 1 1/4 cup bran, 1/4 cup ground flax (because it’s good for you – make sure it’s partially ground before you add it in), and 1 1/4 teaspoons baking soda.
In a smaller bowl, scramble together 4 tablespoons melted butter, 3/4 cup of your favourite jam (this one is serviceberry), 1 large egg, and 2 cups buttermilk (or alternative).
Now pour the liquids into the solids and gently whisk until only just combined.
Dump in 1 cup raisins (or not, if you’re not a fan of raisins) and whisk until just combined again – never over-mix muffins. If you do they end up flat. And that’s lame.
Divide the batter in your tin. Bake those puppies for 20-25 minutes, until the centre muffin tests clean when stabbed with a toothpick.
Leave them in the pan for about 5 minutes to cool a little bit before digging them out and eating them or letting them cool completely.
We always like our muffins hot, with butter. Because, well, butter.