We had a community festival recently at which I was on the organizing committee (and emcee) as such we were there first thing in the morning to help with set-up and to coordinate volunteers. And of course, being a food writer and all, I had to bring a little something for the set-up crew to snack on.
First thing on a Sunday morning, warm baking seemed in order muffins are easier to make in larger batches than scones, I thought and I had a box of All-Bran sitting on the shelf, neglected. Fresh peaches in the fruit bowl looked like a natural pairing, and they went together beautifully, like Fred and Ethel. This basic bran muffin is not too heavy and grainy, nor molasses-y they went over well with kids, and would take on any fruit fresh or frozen blueberries, blackberries, chopped rhubarb, diced mango, apples or pears or even plain old raisins. Use it as a blank canvas and add whatever you like.
Fresh Peach Bran Muffins
2 cups All Bran cereal
1 3/4 cups buttermilk or plain yogurt, thinned with milk
1/2 cup sugar (white or brown)
1/4 cup canola oil
1 large egg
1 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 peach, chopped
In a large bowl stir together the cereal and buttermilk; let stand for 10 minutes, until soft. Preheat the oven to 375F.
Stir the sugar, oil and egg into the bran mixture. Add the flour, baking powder, baking soda and salt and stir until almost combined; add the peach and stir just until blended.
Divide the batter among 12 muffin cups that have been lined with paper liners or sprayed with nonstick spray. Bake for 25 minutes, until golden and springy to the touch. Makes a dozen muffins.