This recipe comes from Melissa’s, a great restaurant in Banff that we frequented in the 1980s. Unfortunately the restaurant is no longer there. Melissa’s made these bran muffins in over-sized tins and when smeared with peanut butter, were the perfect snack for hiking; they are also terrific for sailing.
One cold, rainy morning in Roscoe Bay in Desolation Sound, we knew that a group of young kayakers that we had befriended were going to depart for the next leg of their trip. I made a large batch of these bran muffins and carefully wrapped them in tinfoil when they were still hot out of the oven. As each kayak neared our sailboat, we called them over and gave them the freshly baked muffins. After spending the rainy night in tents and then packing up wet gear, the warm muffins were greatly appreciated.
This recipe makes a lot, so I have included the measurements for a smaller batch. When making the muffins, I usually make two small batches: one to bake now and a second batch of the dry ingredients measured into a Ziploc bag so all you have to do at a later date is add the wet ingredients and voila – muffins!
I really like that this recipe calls for more bran than flour. Remember not to over-mix. Enjoy!
- In a bowl, combine all dry ingredients.
- In a larger bowl, beat milk, eggs, vanilla and oil together at medium speed to combine.
- Add dry ingredients to wet, add molasses and mix for 3 minutes.
- Pour the batter (it will be runny) into greased muffin pan (or chicken pot pie tins for larger muffins) at 400F for 20-25 minutes (30-40 minutes for larger muffins).
Add nuts, sunflower seeds, other fruit.