However, she asked me to slightly modifyher 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.
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.)
I like both, but previously never really had a personal grand desire to learn how to make either, even despite my love of a family friend’s ambrosia-worthy banana bran muffins, which I used to occasionally ask her to make for me in my younger years.
The crispy rice treats were almost as trivially easy to make as it was to find a recipe for them. I bought the ingredients, and within a couple of days made two batches, being able to serve one batch to a willing and hungry group. I found that indeed the melting marshmallows can burn easily in the pan if you’re not paying attention.
Mom got her supply a few days later, and happily began munching on them.
I proceeded to make the muffins, and was surprised at how easy it was to make picture perfect muffins. Despite considering myself a competent home cook, I expected it to be a bit more of a challenge. Instead, the recipe was easy to follow; given the attribution, while I am sure that it was “somebody’s recipe”, it came across as having no doubt been fastidiously reviewed, tested, tweaked, and re-written by the website’s editorial staff.
They turned out great, and of course I tasted them in advance. The real test was when I presented them to my mom. She liked them a lot, and ended up eating all of the bran muffins using the internet recipe, two at a time.
She did, however, ask me to make some bran muffins with molasses, and told me where to find her old recipes.
The old molasses I had had begun to solidify with age, but could be liquefied in a microwave oven; however, it re-solidified and created hard little balls once mixed with the cooler oil and sugar. An electric beater could not break them up; I baked the muffins, and they had globs of molasses at their bottoms.
When I used the same container of molasses, I reheated it in a microwave oven several times, including after mixing it with the oil and sugar, but before adding the eggs. It worked, and I managed to keep the molasses sufficiently liquid when I mixed in the eggs, and then the rest of the ingredients.
After the above photo was taken, I did a taste test of the internet bran muffins (here’s my archive). Comparing the two, each is distinct from the other — molasses comes through very clearly in my mom’s recipe — but beyond that, they are also very similar.
The two recipes are in fact very close: One has molasses, the other doesn’t, one has two eggs instead of one, but a bit less oil. This resulted in samples from each recipe tasting very much like bran muffins and somewhat similarly, although the molasses in my mom’s recipe added a new flavour profile, while the extra egg added a certain firmer cake like texture. The rest of the ingredients and proportions between the two recipes are virtually identical.
Now I’m waiting to bring the two batches to my mom to have another side by side taste test. 🙂
20191030 Update: I brought the two kinds to my mom, and she confirmed what she’d whispered weeks before: The Internet Recipe wins the challenge!