I love the simplicity of this bran bread recipe. All Bran, dried fruit and milk is left to soften before being mixed with some flour and baked for an hour.
It is essentially a baked bowl of soggy cereal, but what a difference that baking makes.
The resulting loaf is toothsome, moist and flavourful. “It’s like a cross between malt bread and Christmas cake,” my daughter said, and she’s spot on.
We’ve been making these muffins pretty much every weekend since I included them in Fern’s Food more than ten years ago.These are known as Margo muffins around here – after the family friend who provided the original recipe.
The fruit varies with what’s in the house. Banana walnut with a slug of maple syrup is good, as is grated apple and cinnamon, chopped pear and ground ginger, or even a couple of handfuls of raisins.
We make a serious dent in them the morning they’re baked, then add any that are left over to packed lunches over the week. Continue reading
Ten More Bites 