St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Bran Muffins Bonne Femme 

Howdy, all y'all, 

I routinely plump raisins to go into baked goods, soaking in boiling water, 
but this time I got a little creative--put the cup of raisins into a stainless 
steel 2-cup measure, gave them a healthy shot of raspberry-flavored sweet syrup, 
and covered with burgundy, then set the cup on the pilot light for a couple of hours. 

I used pecans from the freezing compartment (grown in this county--I buy a good 
many pounds every fall from the grove, cracked, pick them out, and use them all 
year--much cheaper than store pecans) 

Bran Muffins 

1 cup boiling water 
1 cup millers' wheat bran 
1/4 cup honey 
1/4 cup oil (I used Canola, SS) 
2 large eggs 
1+1/2 cup whole wheat pastry flour 
1+1/4 tsp baking soda 
1 cup sour milk, buttermilk, or yogurt 
1 cup raisins 
1 cup nuts or seeds 

Mix bran and boiling water, set aside for 10 minutes. 
Mix honey, oil, & eggs (measured the oil first, so the honey would slide out of the cup easily), 
then add flour and soda alternately with milk. 
Stir in bran, raisins, and nuts 
  (I included the little liquid that was left from the plumping with the raisins--
  made the batter a pretty pink color, but the muffins came out normal bran-muffin brown, SS) 
Fill muffin tins 3/4 full. 
Bake at 350º F for 25 minutes. 
Makes 18 muffins. 

From: Sibyl Smirl 
Date: Mon, 05 Feb 2001 
Subject: recipe: bran muffins "bonne femme"--redneck housewife