Kitchen Cupboard Muffins

4 Jun

kitchen cupboard muffins

Excitingly, Ned and I are about to embark upon a road trip with our buddies Kate and 1 year old Elsie. We are heading to the Olympic Peninsula, a most beautiful part of the world, in the north west of Washington State. The towns are quaint, the national park is full of hiking trails, the coastline is spectacular and we will get the chance to dip our toes in the great Pacific Ocean again.

The journey there will take the best park of the day, but the drive is thankfully divided into three parts by two ferry trips. Each of which I am sure will be the break we will all need, especially with 2 toddlers in the back seat. What could possibly go wrong? Right?

Anyway, in anticipation I have been making a few treats for the road. Travel is always best attempted with baked goods, in my opinion. And with the rather quickly approaching end to our time in Van, a good way to use up some pantry staples in a very delicious way!

This recipe for bran muffins is very forgiving. I chopped and changed based on what ingredients were on hand. I threw in some blueberries, decreased the flour a little and added coconut instead, omitted the cinnamon, and (I know this is a massive baking sin, but I did it anyway) used only baking powder as I had no baking soda, and they turned out great – fluffy, golden around the edges, and guiltless with all that high fibre bran in there. Forgiving, guiltless…what a muffin!


2 large eggs

2/3 cup packed brown sugar

1 large ripe banana, mashed

1 cup buttermilk

1 cup wheat bran

¼ cup canola oil

1 tsp vanilla extract

1¼ cups plain flour

1½ tsp baking powder

½ cup desiccated, unsweetened coconut

¼ tsp salt

½ cup blueberries (I used frozen)


Prehat the oven to 200°C.

Prepare a muffin tin by coating with cooking spray.

Using electric beaters, beat eggs and brown sugar until smooth.

Beat in banana, buttermilk, wheat bran, oil and vanilla extract.

Combine flour, baking powder, coconut and salt in another bowl.

Fold the wet ingredients into the dry ingredients, then fold in the blueberries.

Spoon into muffin cups, and bake until golden, approx. 18mins.

Makes 16 smaller muffins, or 12 larger muffins.

Adapted from Eating Well.


3 Responses to “Kitchen Cupboard Muffins”

  1. rodwekat June 4, 2013 at 10:25 pm #

    My mouth is watering already!

  2. caffycaff June 7, 2013 at 8:18 am #

    Sounds wonderful and I think I shall try them this weekend.. Have a wonderful trip..😊

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: