Old Fashioned Morning Muffins
This recipe was inspired by on of our California Prune growers, Ranvir Singh. After hearing about his grandmother’s top-secret Prune + Bran muffin recipe, we set off to create our own version of her heritage recipe.
Servings: 12 muffins
Prep Time:
Cook Time:
Ingredients
- 1/2 cup + 1-1/2 cups bran cereal or oat bran
- 1/2 cup boiling water
- 1/3 cup California extra virgin olive oil
- 1 large egg
- 1-1/4 cups all purpose flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup California raisins
- 1-1/4 cups buttermilk
- 1/4 cup light brown sugar
- Optional: 1/3 cup raw pistachios, chopped + 1/2 cup, roughly chopped and toasted
- Optional: 1/2 cup unsweetened chocolate, roughly chopped
Directions
- In a small mixing bowl, soak 1/2 cup bran in boiling water. Set aside—once cooled, stir in the olive oil and egg.
- While the soaked bran is cooling, add the flour, sugar, baking soda, baking powder, and salt to a large mixing bowl. Whisk to combine, then stir in the raisins.
- Combine the buttermilk and brown sugar in a small bowl, then fold into the flour mixture. Stir in the remaining 1 1/2 cups bran, then add the soaked bran. Cover the batter and refrigerate overnight (or at least 4 hours).
- When ready to bake, preheat the oven to 375° F. Grease two muffin tins or line them with paper cups that have been lightly greased.
- Give the batter a gentle stir. If you’re adding raw pistachios or chocolate, mix those in. Then scoop 1/4 cup (2 oz.) of batter into each muffin cup.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven, place the pan on a cooling rack, and garnish with toasted pistachio. Let cool for 10 minutes, then remove the muffins from the tin and serve!
Serving Suggestion: These muffins are delicious as is, but if you’re feeling extra indulgent, try slathering a warm muffin with homemade Prune Butter! Yum!
