Honey + Nut Bran Muffins

I've been baking up a storm lately, so Annette's Honey + Nut Bran Muffins fit right in to my wheelhouse.  I had most of the ingredients in the pantry already, and I bet you do too!  Once I tracked down some oat bran, I was ready to roll.  I made this recipe as directed, but after just one batch, I could see endless variations.  Let's dive in!

The ingredients - basic pantry staples, for the most part.

I chopped the walnuts into smaller pieces, so the muffins wouldn't be so chunky.

The only instructions given were "Bake in quick oven 30 minutes."  I followed my baking instincts and mixed the dry ingredients first, adding the walnuts so they would be coated with flour and not sink to the bottom of the muffins.

Adding the wet ingredients

Mix until combined.  I used a whisk at first, but then switched to a spoon, in case Annette didn't have her whisk handy.

I portioned out the batter into an ungreased muffin tin, which Annette must have had, since other recipes call for a muffin pan.

"Bake in quick oven" - referencing the wood-burning oven they must have used.  "Quick" or "fast" ovens correspond to about 375-400 degrees Fahrenheit.  I baked the first batch at 400, but they only needed 22 minutes.  I tried the second batch at 375, and they took about the same time.  Good results, either way.

Nice and brown!

The finished muffin!  These little guys were SO tasty!  They were light and fluffy - not at all what I expected with the wheat and bran base.  If only I had some of that homemade butter left....

This recipe really surprised me.  The muffins were delicious!  Wheat flour and oat bran goodies can sometimes be heavy or dense - not these!  Great texture, great flavor, not too sweet.  What is really surprising is how well this recipe would do in these modern times.  No refined sugar - only honey (local, small batch if you've got it).  Wheat flour and bran for extra fiber.  No eggs, and minimal dairy that could easily be swapped out for a dairy-free or vegan option.  Nuts could be replaced by raisins or other dried fruit, or even chocolate chips.  The possibilities are endless, and would all be delicious! 

Once again, it seems like Annette turned to comfort food during her time in China.  I often find myself baking when I am stressed out.  Maybe it's in the genes!  Next time you need a hearty breakfast or brunch pot-luck dish, give this recipe a try.  Everyone loves a treat with a little history.  Enjoy! 

Pretty Good Muffins

We are giving our guy a holiday every Friday and I'm gonna cook.  It was lots of fun.  I made meat loaf and some pretty good muffins.  Cooked up some tomatoes for juice too.  Fixed a cold supper - potatoe salad and stuff.  - Annette, July 1941

I haven't made one of Annette's recipes in a while, so when I came across this entry, I figured it was time to bake again!  I love how much she enjoys cooking.  On her cook's day off, she jumped at the adventure of cooking in a new place!  

I am intrigued by her meat loaf - what kind of meat, where did they get it, how did they grind it up - but she didn't leave any clues.  I have a recipe for Canning Tomatoes, so maybe in the future, I'll try something similar for the juice.  She did, however, sketch a recipe for Bran Muffins with a Honey Nut variation.  Her bran muffins called for wheat flour and sweet milk, so I'll use that for this recipe as well.  I looked up 'quick oven,' and learned that the term comes from wood-burning stoves without temperature gauges.  The conversion for a 'fast' or 'quick' oven ranges from 375-400 degrees Fahrenheit.  Now, I just need to locate some oat bran.  Stay tuned!

Honey + Nut Bran Muffins

1/2 cup honey

1 cup flour

1/2 teasp soda

1/2 teasp salt

2 cups bran

1 tablesp melted butter

1 1/2 cups milk

3/4 cup walnuts

Bake in quick oven 30 minutes