Bran Muffins with Raisins and Walnuts

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One of Big V’s favorite muffins are Bran Muffins. He loves them slightly warm with butter. So when he asked if I could make some, the hunt was on for the “Perfect” Bran Muffin. I started playing around with different concoctions tying to get the best muffin that was moist and with big flavor. I tried some with bran cereal and some without. I tried toasting the wheat bran and not toasting. I added all white flour with the wheat bran and all wheat flour.l I even tried a 50/50 white flour/wheat flour mix. In the end I came up with a muffin recipe that Big V was very happy with. I am very pleased with my Bran Muffins with Raisins and Walnuts, but like all other recipes I will still keep playing around with it. Who knows I might come up with the “Ultimate Perfect Bran Muffin”.

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Bran Muffins with Raisins and Walnuts
(Makes about 12 regular size muffins)

1/2 cup sugar
1/4 cup dark molasses
2 eggs slightly beaten
1/4 cup canola oil
1 cup milk
1 teaspoon vanilla
1/2 cup white flour
1/2 cup wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups wheat bran, toasted
1/2 cup raisins
1/2 cup chopped walnuts

Pre-heat oven to 350
1) Toast wheat bran on a plain cookie sheet in oven, stir every couple of minutes to prevent burning for 6 to 8 minutes. It will have a toasty smell when done. Set aside, cool completely.
2) Spray muffin tin or line with liners.
3) In a medium bowl add sugar, molasses, eggs, oil, milk and vanilla, mix well.
4) In a large bowl add cooled wheat bran, wheat flour, white flour, salt, baking powder and baking soda, mix well. Add raisins and walnuts coat with flour mixture.
5) Fold wet mixture into flour mixture just until combined. Do not over mix.
6) Fill muffin tin almost to the top of liners. I use an ice cream scooper.
7) Bake 15 to 18 minutes or until toothpick comes out clean.
8) Cool muffins in tin for about 3 to 5 minutes, remove to wire rack to finish cooling.
Enjoy them warm or at room temperature. They also freeze well. And don’t forget the butter!

Enjoy! 

Super Easy 1,1,1 Peanut Butter Cookies

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I have a cookie recipe that your going to want to save. It’s my Super Easy 1,1,1 Peanut Butter Cookies. They are super easy and fast to make. Best part is that you probably have all the ingredients in you kitchen right now! My family has been making these cookies for years, I can not tell you where the recipe came from, but a big “Thank you” who ever came up with this great recipe. They have become my “go to” cookie when I need to whip up a batch of cookies at the last minute. You can keep them simple and plain or dazzle them up for the holidays, by adding a candy kiss to the top, or drizzle with melted chocolate or even sandwich ice cream between two cookies for a fun summer treat.

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My oldest nephew just graduated from high school…”Way to go Bubba!!” and my brother had a big Bbq for him, my sister was making cupcakes and I was bring other desserts. I thought it would  be fun to make mini peanut butter and jelly sandwich cookies.  Remember when I said you would probably had everything you needed, I did! No need to run to the store for anything and I was so happy about that. I whipped up a triple batch of Super Easy 1,1,1 Peanut butter Cookies (I needed lots of cookies) let them cool, then I added strawberry jam between two cookies and I was done! Super easy, Super quick and Super yummy!

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Super Easy 1,1,1 Peanut Butter Cookies

1 cup peanut butter (creamy or chunky)
1 cup sugar
1 egg

Pre-heat oven to 325.
Prepare cookie sheet with parchment paper. Mix all ingredients until well combined. Scoop out cookies with a mini ice cream scooper on to cookie sheet 2 inches apart. Press with floured fork or bottom of glass.
Bake 7 to 10 minutes.

* If adding candy kiss to top of cookie, make sure to add unwrapped candy to cookie as soon as they come out of the oven.
** If add melted chocolate drizzle, let cookie cool first then drizzle with melted chocolate.
*** If make a sandwich cookie, let cookies cool before adding sandwich filling.

Enjoy!