Wednesday, October 13, 2010

Bran Muffins with Lemon Glaze and Walnuts

Bran Muffins with Lemon Glaze and Walnuts

I found this basic recipe at and adjusted it for altitude and added a little something. Makes a great bran muffin that isn’t heavy. Really good and keeps you movin’ if you know what I mean! HA if for High Altitude adjustment.

4½ cups Kellogg’s Original All Bran
(DON’T TRY FLAKES. This is the only cereal that works!) If you like ground flax seed you can reduce cereal to 4 cups and add ½ cup flax seed.
1⅓ cups (HA +1 tablespoon) boiling water
2¼ cups sugar (HA reduce to 2 cups)
3 cups (HA + 3 tablespoons) buttermilk
4 eggs
¾ cups canola oil (HA reduce to ½ cup)
3¾ cups flour (HA + 3 Tablespoons)
3¾ teaspoons baking soda ( HA reduce to 3 teaspoons)
¾ teaspoon salt
1½ cup coarsely chopped walnuts or your favorite nuts.

Follow instructions precisely please!

1. Preheat oven to 400 degrees F
2. Combine the All Bran and boiling water. Stir well with spoon and let stand
3. In another bowl, combine the buttermilk, eggs and oil, then add the sugar.
4. Combine and sift together in another bowl flour, soda, and salt
5. Combine All Bran mixture and liquid ingredients, stir well.
6. Add flour mixture and stir just until flour is incorporated (DO NOT OVER MIX or muffins will not have the right texture)
7. Bake in greased muffin pan in pre-heated oven at 400 degrees F for 18-20 minutes. I used cupcake paper liners and it worked well. I also did the large muffins in a muffin pan with paper liners. These I had to bake an extra 5 to 10 minutes. To test for doneness, insert a toothpick. If it comes out “clean,” your muffins are done. Remove from pan and let cool while you make the Lemon Glaze.

Lemon Glaze

In medium to large mixing bowl place 4 cups of powdered sugar. Grate 1 Tablespoon of fresh lemon rind and add to sugar. Add 1 teaspoon vanilla and 3-4 tablespoons of fresh squeezed lemon juice. Add lemon juice a tablespoon at a time. Glaze should be somewhat thick but loose enough to drizzle off the spoon. Drizzle over warm muffins. Sprinkle chopped nuts on top of glaze and drizzle a bit more glaze on top of nuts. Serve warm or cool.

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