Photo: Nina Lincoff
In the 1960s, Jerry Garcia was at the forefront of the counter culture revolutions. In addition to sweet music and chill times made in San Francisco, he introduced a few culinary innovations to the American plate. And no, we’re not talking about his inspiration for one of the most phenomenal ice creams ever. Forget that sweet cherry and perfectly chunked chocolate cream. Today, it’s all about the bran muffin.
While I may be reading too much into a baked good, the bran muffin in its initial incarnation was a carbaceous statement against the gluttony and TV dinners of mainstream America. Full of bran and lacking any processed and bleached all-purpose flour, the little muffin grew up to become a staple of the hippie, health-conscious diet*. Alongside granola, the bran muffin did its very best to fight the Man. Considering that counter culture statements are, by definition, bound to be a bit tough, we’ll let a couple of the original inferior, but well-intentioned muffins slide.
As it turns out, Garcia was on to something. All he had to do to reach perfection was embrace a little good old United States fat—at least into his baked goods.
All bran muffins need to be elevated from little fiber rocks to plush, deliciously wholesome pillows is a couple eggs and a bit of yogurt. That, and the right timing when putting together the batter makes the perfect, toothy little muffin with a nice, nutty richness. Toasted with a bit of honey, and it’s practically dessert.
A couple Craisins or raisins and walnuts don’t hurt either.
*Bran muffins are high in fiber. Good for regularity. That’s the healthy bit.
Bran Muffins
Barely adapted from America’s Test Kitchen
1 cup dried cranberries, (craisins)
1 teaspoon water
2 ¼ cups all-bran cereal, the ‘fish food’
1 ¾ cups unbleached flour
2 teaspoons baking soda
½ teaspoon salt
1 large egg
1 large egg yolk
2/3 cup light brown sugar, packed
3 tablespoons molasses
1 teaspoon pure vanilla extract
6 tabelspoons unsalted butter, melted and cooled
1 ¾ cups plain yogurt
½ cup chopped walnuts, toasted
1. Preheat oven to 400 degrees. Grease or spray a standard-sized muffin pan with nonstick cooking spray. Combine raisins and water in a small bowl, covered in plastic wrap with small holes, and microwave for 30 seconds. Leave covered until use.
2. Process half the bran cereal in food processor until finely ground. Combine flours, baking soda, and salt in a large bowl. Whisk egg and yolk together in a medium bowl. Add the sugar, molasses, and vanilla. Whisk until the mixture is thick. Add the melted butter and whisk to combine. Add yogurt and both textures of cereal. Stir until just combined. Leave the wet mixture to sit for five minutes.
3. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in the raisins and walnuts. Scoop the batter with a rounded 1/3 cup measure. Do not level the mounds. There should be just enough batter for 12 muffins.
4. Bake until muffins are dark golden and a toothpick inserted into the center of the muffin comes out with just a few crumbs attached, about 20 minutes, rotating the pan halfway through. Cool muffins in the pan for a bit before transferring to a wire rack to cool before eating.
