A few years ago I got a serious craving for marmalade bran muffins that my mom and grandma made. I asked a few of my aunts if they had the recipe, but no one knew what I was talking about. I went through the family recipe box, but the recipe wasn't there. Then I remembered that I'd first had these muffins up at Johns Island where everyone improvises from what's been left in the pantry. I looked back through the recipe box and found this bran muffin recipe that calls for dried fruit. I don't remember much dried fruit around, but Grandma always had a jar of marmalade. I gave it a test and, sure enough, these are the Marmalade Muffins I remember. They're very moist and addictive. I put them in the freezer when they're cool so I don't eat too many at once! Mom liked to cut them in half and put them under the broiler until the edges were brown, then spread on some butter and serve.
(Marmalade) Bran Muffins
makes 24 muffins
3 cups whole Bran
1 cup boiling water
2 eggs
2 cups buttermilk
1/2 cup salad oil (that means non-olive oil)
1 cup dry fruit (but I suggest King Kelly Orange Marmalade)
2 1/2 tea soda
1/2 tea salt
1 cup sugar
2 1/2 cup Reg Flour
- Preheat the oven to 425 degrees.
- Mix the boiling water and bran together in a large bowl.
- Add the eggs, buttermilk, oil, and marmalade to the bran and mix well.
- Mix the flour, sugar, soda, and salt together in a separate bowl.
- Combine the two bowls together.
- Line two 12-muffins tins with paper liners (I don't think this recipe would work will with just buttering the tins) and divide the batter between them. The batter doesn't rise much at all, so you can get close to the top of tins.
- Bake at 425 for 20 minutes. Allow the muffins to cool at least 15 minutes before eating or they will stick to the paper liners.
(Thank goodness for the back of the card with a) Buttermilk Substitute: 1 TB lemon or vinegar to 1 cup milk.
