With our normal morning routines turned on its head, there are some "silver linings" to be found. Sleeping in a little later, not competing with the morning rush hour, and learning how to brew your own barista-style coffee. We have also gotten into the routine of baking our own molasses and raisin bran muffins. Here is a favorite recipe (which make 8) of ours to share:
- 1 cup raisins
- 1 cup water
- 1/2 cup olive oil
- 1/2 cup molasses
- 1 egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups wheat bran
1. Preheat the oven to 375 degrees. Put paper muffin liners in the cups of a 12-cup muffin tin.
2. In a small saucepan over medium-high heat, combine the raisins and water. When the water begins to boil, reduce heat to low and let the raisins simmer until they are plumped and soft, about 5 minutes. Transfer the raisins and their cooking liquid to the work bowl of a food processor and process until the mixture becomes a rough purée. With the motor running, stream in the oil, the molasses, and the egg.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then stir in the wheat bran. Add the raisin mixture all at once to the dry mixture and stir just until the dry ingredients are moistened. Do not overmix.
4. Distribute the batter evenly in the prepared muffin cups and bake until the muffins are browned on top and springy to the touch, about 20 minutes.
5. Cool the muffins on a rack for at least 10 minutes before serving.