Grandma Devlin’s Bran Raisin Muffins are just the perfect thing for breakfast, tea, or a snack. And with a pat of Irish butter, they are just to die for. Not to be confused with the cereal “Raisin Bran,” these muffins are made with actual bran, which is the outer-most layer of the grain. It’s generally pretty easy to find in the health section of the grocery store. I know Bob’s Red Mill sells it, or you can always get it online here. In Slovenia it’s called “otrobi”, and they sell it at the farmer’s market. Actually, they sell almost everything at the farmer’s market. Have I ever mentioned how much I love Ljubljana?
I don’t usually use sugar, but I made an exception for these bran raisin muffins. I just didn’t want to mess with this tried and true recipe too much. I did substitute whole wheat for all purpose flour like I do in almost every recipe that calls for white flour, but besides that, these are the exact same muffins that Grandma Devlin made.
I’ve gone through some of her recipes, and it seems like she was a really great cook. Unfortunately, I never had the chance to meet her as she passed when the hubby was very young. But my father-in-law speaks very highly of the homey Irish meals she used to prepare. The recipe book she left behind is such a treasure. Here are some more of her recipes:
- 1 cup whole wheat flour (original recipe calls for regular flour)
- 3½ teaspoons baking powder
- pinch of salt
- 2 tablespoons brown sugar
- 1 cup bran
- 1 beaten egg
- ⅔ cup milk
- 3 tablespoons melted butter
- ½ cup raisins
- Preheat oven to 350 degrees F.
- Stir together flour, baking powder, and salt in a mixing bowl.
- Add brown sugar and bran. Stir to combine.
- In a separate bowl, combine beaten egg, milk, and butter.
- Add wet ingredients to dry ingredients and mix quickly.
- Add raisins.
- Spoon into a greased muffin pan.
- Bake for 20-25 minutes.
Happy St. Patrick’s Day!