These are my favorite muffins. Ever. And I owe the recipe to my friend, Robin Isaacson. Actually, in those early years of my marriage, a whole bunch of what I made in the kitchen was due to Robin, and her delightful willingness share her recipes with me.
I’ve had two of Robin’s Americana recipe cards with this recipe written down. The first one fell behind the stove in our mobile home in 2000, and I kept meaning to get Dave to pull the stove out so I could retrieve it. But a few months later, when we were getting ready to build our house, we gave the mobile home to a man who responded first to our “free” ad in the Little Nickel. As I was watching him drive up our hill with the last half of the mobile home, I realized he was taking my recipe with him.
So I had to ask Robin to share it again. The picture above is of the 2nd card, which Robin’s daughter, Chelsea, was nice enough to write down for me.
I like to make a double-batch and freeze a bunch for breakfast-on-the-go.
- 1 1/2 cup oat bran
- 1 cup buttermilk
- 2/3 cup oil
- 2 eggs
- 2/3 cup brown sugar
- 1 tsp vanilla
- 1 scant cup flour (not quite full)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 1/2 cups grated apple
- 1 cup grated carrot
- Mix buttermilk and bran; let stand 10 minutes to soften. (If you don’t have buttermilk on hand ... and who does, really? ... you can make it by adding 1 TBSP lemon juice or vinegar to 1 cup milk. And if you don’t have milk, you can substitute with 1/2 cup evaporated milk and 1/2 cup water)
- Beat together the oil, eggs, brown sugar and vanilla (you can substitute for white sugar in a pinch)
- Mix bran mixture into egg mixture
- Sift dry ingredients together and stir into bran/egg mixture and stir just until combined ((the secret to great muffins is to barely mix the wet and dry ingredients together. It’s okay for there to be little streaks of flour, just not lumps of flour. Over-mixing makes gummy muffins)
- Add apple and carrot, again stirring just until blended
- Spoon into greased muffin tins, filling 2/3 full.
- Bake 20 minutes at 400 degrees.