Updates: Learning to make bran muffins

I recently took up making bran muffins for my mom and occasionally for myself, and have been trying out two recipes: One from the internet from allrecipes.com, and my mom’s recipe, which I transcribed and reworked to my current recipe format.

Initially, Mom decided that she preferred the allrecipes.com recipe over hers.

However, she asked me to slightly modify her recipe, by making it less sweet and increasing, we decided commensurately, the bran to replace the reduced sugar as well as increase the “branniness” of the muffins.

The resulting “new” recipe is available alongside my mom’s original recipe and the allrecipes.com recipe in my archive of personal recipes.

And … she says that she now prefers the “M” recipe (ie. “M” for molasses, or I think “M” for modified).

(While you’re checking out my collection of recipes, check out my recipe for three ingredient drop biscuits, basically the greek-yoghurt-and-complete-cake-flour recipe for “easy biscuits that you can make quickly any day of the week that is guaranteed to please” that has been going around the internet and various media outlets in North America over the past couple of years, with grated cheese added to it.)

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