This is a sentimental post for me. My grandmother Merle moved into a old folks home not so long ago as it was getting harder for her to manage on her own. She has always been fiercely independent so I can only imagine just how hard it is for her, especially as a fine country cook and not having a kitchen of her own.
She was always baking and there was always something to have with a cup of tea, tins of biscuits, freshly made scones and pancakes for breakfast.Since she has moved out of her house, I am now the proud owner of Merle’s treasured recipe collection. Most of the recipes are hand written and have a name attached to them, like Joyce’s Jelly Cakes. What a treasure!
I discovered a recipe for bran muffins that I loved as a kid, and replaced the sugar with maple syrup and added some dried cranberries ( I hope you don’t mind Nan).
1 cup All Bran cereal
1 cup milk
1.5 cup wholemeal flour
1/2 cup dried cranberries (you could substitute with blueberries, dates, apple, whatever you like)
1 tsp bi-carb soda
1 tsp baking powder
1 egg, lightly beaten
1/2 cup organic maple syrup or honey
2 tbs grapeseed oil
Pre-heat oven to 180C and grease a medium sized muffin tray. Cut squares out of baking paper and set aside.
Place the All Bran in a bowl and cover with the milk. Leave to soak, while you get on with the next step.
Place the flour, cranberries, bi-carb and baking powder in a bowl and stir to combine. Combine the lightly beaten egg, maple syrup and grapeseed oil in a jug and whisk to combine.
Add the soaked bran to the flour mix, along with the wet ingredients and stir until just combined. Do not over mix.
Pop a square of baking paper in the muffin tin and fill with mixture, repeat until done. They will rise a little but not much, so fill them quite well.
Bake for 25-30 minutes until golden and cooked through.