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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This muffin was adapted from a Bon Appetit recipe. The magazine said it came from the Cape Deli in Hyannis on Cape Cod. I added the bran to make them a bit healthier (LOL) but they are also very nice without it. With no bran the top crust gets really crunchy - must be the large amount of sugar! With bran they don't rise as much and are softer but they are still yummy. Ingredients:
2 cups white sugar (all work well, just a little different) or 2 cups golden brown sugar (all work well, just a little different) or 2 cups brown sugar (all work well, just a little different) |
1/2 cup butter |
2 cups milk |
2 eggs |
2 2/3 cups flour |
4 teaspoons baking powder |
1 1/2 teaspoons cinnamon |
1 1/2 teaspoons nutmeg |
1 teaspoon vanilla |
1/2 teaspoon salt |
1 1/2-2 cups blueberries (fresh or frozen, both work) |
2 cups natural bran |
Directions:
1. Preheat oven to 375ºF.
2. Prepare muffin tins with paper liners.
3. In a large bowl, cream butter with sugar until smooth.
4. Add eggs, milk, 1/2 of the flour, baking powder, cinnamon, nutmeg, vanilla and salt.
5. Mix just until thoroughly blended.
6. Gently mix in remaining flour (mixture will still be a bit lumpy).
7. Fold in blueberries and bran.
8. Fill muffin liners about 1/3 full and bake until golden brown about 25-30 minutes.
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