I think being a good cook does that to you. They have such great flavor and texture. Im an amateur cook, so this question may seem obvious, but would this work well with fresh blueberries? Louisa: I would, except I dont use that kind of language on the blog. My assistant (quite a foodie) inhaled the muffin I brought for her and declared it creamy. The only thing I would try to fix is that the centres of the muffins are a bit too wet and almost have a pudding like texture, maybe Ill try to reduce the liquid the next time. I also love a damn good bran muffin, so I am definitely baking these. Get David's newsletter sent right to your Inbox! Somehow given the appearance of wheat bran, one suspects that the muffins are going to taste of woodchips but what a pleasant surprise! I just wanted to second two questions that have already been asked: I love, love, LOVE this word picture of your Grandma. I like using them for a fast breakfast so I freeze them in big ziplock bags. (The burned edges were my own dumb doing.) Im sure she contributed immensely to your love of food. I baked them at 375 degrees, not 400, for a total of 18 minutes. Great post. After that first time, whenever I went back to La Brea Bakery to see Nancy, shed give me a bag stuffed with freshly-baked bran muffins to bring back to my grandmother. I have an old faithful, but may be willing to stray. As she got older, she complained that food didnt have any flavor anymore. Just what I wanted, a recipe for healthy muffins. And Nancy I met her at Osteria Mozza last year. With 2 cups of bran and 1 teaspoon of baking powder Im syrprized they go anywhere at all. My kids, even the picky eater enjoyed them as well. Thanks for this; I love a good bran muffin. Thanks for highlighting the recipe, now I really cant wait! I dont know if that was because food was indeed losing its flavor as more processed became a part of our lives, or because she was getting old. I hate it when a great book ends. your smartly written posts and your links guided me during the four days i just spent in paris. And yes, increasing the temperature of the stove did help them rise a little bit more. Thanks for another funny/warm entry with a delicious recipe to boot! Reading a post such as this, Im reminded how important it is to celebrate every great food moment. Okay David, I just made these and had to come here and tell you that they were superb. Im sure the muffins are wonderful, but your Grandmother is priceless. Those look amazing (like real muffins, not just unfrosted cupcakes!) at the time, it felt like an insult, but after reading some of your archived posts, i think also very much in the uncle charlie style, i see what a compliment it truly was. Whereas in the original, the measurements are inverted. Regardless it is a very nice recipe. Hanging out and drinking dark coffee and nibbling on scones with flour-dusted Nancy in her bakery is another. Hi! Really great post. David, was my comment on FB yesterday an inspiration for this line I dont have time to cook. David, Im sure your Bubbie was very proud of you. I will definitely try this recipe and send a little shout out to your grandmother when I do! She is 87 and I moved her to a senior center across the street. I think adding a bit less liquid was the ticket, but I didnt want to mess with her recipe too much since it tastes pretty darn good as it is and theyre so light. I tried baking the muffins at 400 degrees. I still remember how excited I was when I first walked into La Brea Bakery on La Brea several years back.

(I have five pounds of wheat bran in the freezer). My mother complains that foods have lost some of their flavor, and she doesnt smoke or drink. If you do try it, let us know how it works out. (Gulp!) Thank you for sharing her story and thank you for this recipe. Preheat the oven to 350F (180C). Just finished reading your Sweet Life in Paris and loved it!!! Ive always had a fondness for bran muffins and am looking forward to trying out the recipe! But dont; maybe its the density of the bran or the wheat flour, but theyre a delicious way to enjoy them well after baking day. Did you know they sell La Brea bread in Sainsburys and Tescos in England?

Would fresh blueberries work perhaps instead of raisins! These might be the best bran muffins in the world. Especially the clean scoop alongside. Your grandmother sounds like a great lady. Increasing the temperature to 400 degrees didnt make mine any more domed on the top than yours were. The muffins sound quite healthy, relatively speaking, tooits funny how decadent bran muffins can seemalthough Im sure that the fact I really enjoy them most with a pat of butter tends to cancel out the health halo. Id like to add these to my repitoirealthough I doubt Id ever have the discipline to make (or eat) just one! Please forgive me. Theyre both very good, but different, and Ill use both recipes in the future. I can see you cringing about the microwave! hello David, im a recently new visitor to your blog, and I have to tell you that your personal stories and sense of humor are what make this blog great. Not by much, though. Puree the raisins in a food processor or blender until smooth. I understand your recipe is adapted, but maybe the too-wet batter is a result of simmering the raisins with 1/2 cup of water and adding 1 cup to the bran and buttermilk mixture. Great recipe. One muffin needs 30-60 seconds (depending on your microwaves power) to revive it to near-fresh bake condition. I had filled a few spaces in the muffin tin before I remembered you had said something about adding extra baking powder. Thank you for a wonderful post and bringing back sweet memories of my own dear grandmother and my mom as well. Beautifully written! Lucky you for getting one of her pizzas! Get my newsletter for a tasty mix of food, Paris, life, and travel! Ill be a crusty muffin! What a great story! Enquiring minds wish to know: are you drinking your vin ordinaire out of Lalique glasses? She reminds me of my aunt (sans the rough language). Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Delicious! This is probably obvious to everyone but me, but is the buttermilk/yogurt supposed to be measured in dry cups? My first time writing. While the bran is toasting, heat 1 cup (135g) of the raisins with 1/2 cup (120ml) of the water. But letting it soak a bit might be an interesting thing to try. She offered me liverwurst for lunch. That is priceless.. j & sofia: I would not use fresh blueberries in this as the batter depends on the pureed raisins for moisture, and fresh blueberries have too much water. But my aunt! Ive been looking for a great bran muffin recipe for a while now, so Im really looking forward to trying this! Cant wait to give this one a go! They are nothing short of delicious AND moist. This is to be my ONLY bran muffin recipe. My grandmother was just like yours, sassy and took no ! great post! On another note, I aspire to be a sassypants grandma just like yours! My batch is still in the oven, so its just a theory. I learned how to make sourdough from Nancys book. And yes, Im going for my third one now. I think the ratio should be 2 parts baking powder to 1 part baking soda when there is buttermilk involved. Its a recipe which has honey in the title, but doesnt call for honey. Light and not so sweet sounds like my kind of muffins! Darn! Stir until the ingredients are just combined, then mix in the remaining 1/2 cup (55g) raisins. Eating char-broiled steaks and baked potatoes with bacon, sour cream, and chives with my grandmother in her kitchen is one. You will by then! Now I miss my grandmother or as I affectionately called her you old bat. Cant wait to make those lovely muffins (Ill try some chopped dates instead of rasins, theyve been sitting in my fridge begging for a batter bath). Recipe is in the Baking With Julia book and in one of Silvertons books, too. I want to keep it going for as long as possible. With the amount of flour, egg, and buttermilk, I think you need more baking powder to get a better lift. this looks so good, will try it soon. Even if Nancy Silverton had not started one of the greatest bakeries and revolutionized supermarket breads, she should be forever immortalized as the baker who made Julia Child cry on camera. They turned out looking exactly like yours. Loved the story. So I found this recipe and figured it would be better. :) I cant imagine doing all the cooking I do without my KitchenAid or food processor. And it is, too. And this was before bagged salads, frozen broccoli, and electricity. Nice memories so often are interrelated with food! I think Ill make them again, and I like your addition of whole wheat flour. What perfect timing. hey, what happened to your espresso machine? My granny was deaf, called me Sidney instead of Cyndy, and dribbled food down her chin. My husband, dog, and I are coming to Paris for 6 months in December and staying on bld. I had several eccentric characters in my family and appreciate their uniqueness (more now than I did then). So there. I had no idea that Nancy Silverton doesnt own La Brea anymore. Heavenly! I dont get back to Los Angeles as much as Id like to, which is a shame because I have a lot of good memories there. Ive always admired Nancys work and I first learned how to make sourdough bread from her. Still, I fiddled with some things Thanks! I love the story about your Grandmother and the muffins looks so delicious, will try it soon maybe with vainilla extract a bit of flavor to make it sweeter. I made that batch in ramekins because I was out of muffin-tin space.

The AllBran Honey Muffins at that same site are okay, but not the best. back in my advertising copywriting days, creative directors used to tell me i wrote in the uncle charlie style meaning i wrote the way your uncle charlie would talk. Great stories David. I know nowadays theres white whole wheat flour, but Im happy with the hearty taste of whole wheat, and the additional health benefits, too. I was looking for a hearty muffin to eat for breakfast before the upcoming bar exam. Thank you! (At least once in a while, whenever I get a continuous hour or two at home when Im not completely exhausted.). Its also, I think, perfect evidence of why so many people read food blogs, because food carries powerful memories and is a lovely medium for storytelling. Mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Thanks again for sharing your memories so beautifully. But there is all that wheat germ, which provides some stability. They are delicious though! . When she told me what she was doing, I thought she was nuts to open an artisan bread bakery in Los Angeles, and thought, Who the hell in Los Angeles is going to eat wood-fired breads?. Free time what the heck, you need 10 minutes to make ice cream and then you press a button. The bran recipe was wonderful. Case in point, I am too tired to cook tonight because I have had to go to three different stores, in three different directions, requiring me to wait in traffic in order to get the tights, shoes, bun covers, and leotards that my three children have to have in order to participate in ballet class. I just ordered Silvertons Pastries from the La Brea Bakery cookbook along with my copy of The Sweet Life in Paris. This story of your grandmother was a delicious read. Youve made me miss my sweet grandma and her sister more than ever. Thanks for this glimpse of your salty grandma and for the very tempting bran muffin recipe. Fern: Yes, the batter is quite light. I ended up adding a tablespoon or so of additional flour or cutting back just a touch on the liquid and that was enough to make them look more muffiny without drying them out too much. Thanks for the great post! I made two other bran muffin recipes this morning so that we could see which we preferred, and we liked this one and Classic Bran Muffins at AllRecipes.com the best. The muffins were definitely moister than the Claim Jumper clones and I think they had a better (lower, in this case) level of sweetness. It really didnt give it the characteristic dome. As is, they are delicious, so no complaints, but I thought Id add to the conversation about temperature. (I dumped out the batter, wiped out the muffin tin, and added the dry ingredients before baking no harm done.). Thats what I have in the fridge. When people tell me, I dont have time to cook. I meant for future termsI know you have more stories stored up, dont ya? So far, I have held to my promise and today was bran muffin day. Get my newsletter for a tasty mix of food, Paris, life, and travel! I didnt have the last 1/2 c. of raisins, and tossed in a couple of tablespoons of chopped walnuts. Images of what she baked and how she tended her garden are always with me. We cannot look at food in a vacuum, as food is part of life and evokes such wonderful memories! I couldnt bare to go through that experience again. vanilla . I think I know why Grandma was moved by the bran muffins. I made these muffins and used pureed fresh figs in place of the raisins. In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup (250ml) water, then mix in the raisin puree, orange zest, and brown sugar. Inspired by Nancys passion and success I gave up on my my struggle to become a screenwriter and embraced my true love: food and writing. Haha, great post. Mine is definitely my inspiration and muse. I will be making these muffins, too, now that youve pointed them out. Let cool. I think your story about her is terrific, especially her retort about the Lalique glasses. I love sassy Grandmas and the visual of you beating your laundry with a stick. As a result theres a crunch Im not sure I want to these otherwise perfect muffins! muffin frozen batters batter pumpkin