The house was gorgeous! It sat on a corner lot and had tons of natural light. There were huge bay windows and extra-large sliding glass doors. Each room had several windows, and the cross breezes were heavenly. It was more than my husband and I had imagined when we decided to move with 5 small children between the ages of 1 and 8. We moved in, all giddy-like and wonder-eyed.
And then night fell. None of those incredible windows had any blinds or window coverings. We felt like fish in a very clear fishbowl, visible to everyone. And we didn’t know what to do. My husband’s aunty came to our rescue with an outrageous act of kindness. I had no way to repay her, but to feed her. The following is the story that led to this magnificent muffin recipe.
Aunt Jenny lived an airplane ride away. But she is a talented seamstress, and when she heard about our dilemma, she came. She stayed in our guestroom for weeks. She advised us and gave us style options. Whatever we could want, she could create. She took me to the fabric store and was extremely patient while I perused, touched and envisioned each pattern. She helped me to calculate and stay within budget.
She was a Godsend! Aunt Jenny made a total of 3 trips to help us. That was three round-trip flights just to come sew all day, every day. If she took a break, it was to accompany me to the fabric or hardware stores.
She crafted curtains for all our windows and even created sheer drape panels to hang from my girls’ three canopy beds. She made custom window seat cushions and throw pillows to match for each couch and bed. She didn’t stop until there was nothing more we could think to sew.
I tried to repay her with treats whenever possible. I noticed how much she enjoyed the bran muffins at Starbucks. One day, while she was busy sewing, I busied myself where I had a bit of creative talent – in the kitchen. I recreated the Starbucks muffins and received Aunt Jenny’s heartfelt stamp of approval.
I made other meals and goodies to spoil Aunt Jenny, but I think these muffins were her favorite. I made them by the dozens, and we ate them for more than just breakfast. In fact, even after her outrageous act of kindness was complete, she said she’d do it all again for these magnificent muffins!
If you enjoy the satisfying textures of wheat and bran, the soothing spiciness of cinnamon, and the hearty sweetness of pineapple, raisins and carrots, this recipe is for you! I think they are best in the fall, warm from the oven. But truth be told, they are a wonderful treat any month of the year. And they smell absolutely heavenly as they bake!
Mamalava’s Magnificent Muffins
Servings: 24 – Prep time, 1 hour and 10 minutes – Oven temp. 400 degrees
- 1and 1/2 cups Raisin Bran cereal
(or 1 and 1/4 cups bran flakes and 1/4 cup raisins)
- 1 cup milk
- 4 large eggs
- 1 and 1/2 cups vegetable (or preferred) oil
- 2 cups sugar
- 2 teaspoons baking soda
- 1 cup whole wheat flour
- 1 cup white flour
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 pound carrots, grated
- 2/3 cup pineapple (chopped, drained and patted dry)
- 2/3 cup walnuts or pecans (optional)
1. Heat oven to 400 degrees.
2. Stir together flours, baking soda, cinnamon and salt. Set aside.
3. In a large mixing bowl, combine raisin bran, milk, and carrots. Let stand about 3 minutes or until cereal softens.
4. Add eggs and oil and mix well.
5. Add flour mixture to wet mixture, stirring only until combined.
6. Stir in pineapple, and nuts if desired.
7. Portion batter evenly into 2 and 1/2 inch muffin cups. (Can use silicone cups or tins coated with cooking spray or lined with paper.)
8. Bake for 20 minutes or until golden brown.
9. Serve warm!
I prefer to eat these just as they are. They are also amazing sliced and spread with butter and honey, or cream cheese, peanut butter – however you like!
1. If you would rather make a cake or loaf shape instead of muffins, decrease the oven temperature to 350 degrees. Exact baking time will vary according to size of pan. Cakes will need to cool for about 45 minutes and loaves for approximately an hour before slicing.
2. You can change the pineapple or raisins for blueberries, cranberries or other fruit of your liking. This recipe was to mimic the muffins Starbucks was offering at the time, but it is customizable to suit your tastes.
3. I imagine you can swap the sugar and flours for alternatives too, but I’m not an expert at those conversions.
4. If you like seeds, they can be sprinkled on top of each muffin just before baking. Sunflower or pumpkin seeds are my most frequent choices. I’ve also been known to sprinkle these muffins with a pinch of raw sugar crystals for sparkle and crunch.
5. This batter can be made ahead and stored in an airtight container in the fridge for up to a week. I like to double (or triple) the recipe in advance and quickly bake fresh batches just before serving. If you’re baking cold batter, add 2-5 minutes to the baking time.
Is there anyone you’d like to thank? Do you know someone who would benefit from an act of kindness? Is there someone you’d like to spoil? Maybe it’s you! This recipe is well worth your consideration. A basket of magnificent muffins is sweet to the taste, the appetite, and the heart.
Make gifts meaningful by putting the time in creating them, whether baking and cooking, or in making arts and craft. It will all have more meaning for the giver and receiver.Lidia Bastianich
“Whatever you do, work at it with all your heart, as working for the Lord… since you know that you will receive an inheritance from the Lord as a reward. It is the Lord Christ you are serving.”Colossians 3:23a, 24