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Hot Muffins—irresistable

Are you a fan of focaccia; the soft, chewy bread that is traditionally infused with olive oil, garlic, rosemary, and salt?

How about risotto: the creamy rice mixture that oozes with flavor and cheese?

If the answer is yes, this is for you!


For years, when I had house guests, I would plan a simple breakfast: warm bran muffins just out of the oven served with an endless pot of hot coffee. The odors alone were the perfect way to say the house is waking up.

To make it easy, I prepped all the ingredients the day before. In the morning, after turning the oven on and mixing all the ingredients together and placing the muffin tins in the oven, all I had to do was patiently wait for the smell of the muffins to tickle my nostrils announcing that they had transformed into the tasty morsels I was anticipating. By the time they were out of the oven, the kitchen was full of eager mouths delighted to sample and declare a verdict on this recipe.

It’s a nice ritual, but it doesn’t have to happen only when you have house guests. Treat yourself to these bran muffins just because you’re you.

If you have all the ingredients on hand, the recipe is easy.

Bran Muffins

Serves: 12 muffins

Prep-time: 15 minutes

Total time: 35 minutes

Preheat oven to 375º


1 cup whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cup bran

3 tablespoons melted butter

1/4 cup black strap molasses

1 egg slightly beaten

1 1/2 cup buttermilk*

3/4 cup of raisins (shake them in a bag with 1 tablespoon of WW flour to separate and coat them.


1. Lightly coat muffin pans with oil or butter.

2. Mix dry ingredients.

3. Add the wet ingredients to the dry.

4. Sprinkle raisins into the batter.

5. Fill the muffin tins 3/4 full.

6. Bake for 15 – 20 minutes until toothpick comes out clean.

7. Serve.


Bon appétit

* Substitution for buttermilk

1 cup whole milk + 1 tablespoon white vinegar or lemon juice

For 1 1/2 cups buttermilk add 1 1/2 teaspoons vinegar or lemon juice

Mix together, let sit 5 minutes, it’s okay if it curdles.


C o m i n g u p :

Sunday, April 30, 4 pm est

interactive online class

You'll learn how to make focaccia

And while you wait for the dough to rise

you'll learn how to make risotto

- that's called efficient cooking -


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Bon Appétit
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