These quickly made bran muffins will be your all-time favorites. A sticky honey-pecan topping is baked into a tender bran and whole wheat mixture. The muffins are not too sweet or too rich, like many breakfast treats.

Preparation time:   10 min Baking time:   20 min Oven temp:    400 degrees F

For 2 loaves or dozen rolls you will need: 1/2 cup all-purpose flour or unbleached flour 1/2 cup whole wheat flour 1 cup bran flakes 1/4 tsp. salt 1 tsp. cinnamon 1 tsp. baking powder 1 egg, beaten 1/4 cup oil 1/4 cup molasses 1/4 cup brown sugar, packed 1/2 cup milk Topping (recipe follows) Topping: Cream together 1/4 cup soft butter or margarine, 1/4 cup brown sugar, packed, 2 Tbsp honey and 1 Tbsp water. Stir in 1/4 cup chopped pecans

 

1. In a bowl, combine the flours, bran flakes, salt, cinnamon and baking powder. 2. Stir together in another bowl the egg, oil, molasses, brown sugar and milk. 3. Prepare the topping. Pour about 2 tsp in the bottom of each muffin cup. 4. Combine the flour and egg mixtures, stirring just enough to combine. Fill muffin tins 2/3 full over the topping. 5. Bake at 400 degrees F for 20 min. Cool about 1 min. Then remove muffins from pan before the sticky topping hardens. Tips: For variety add 1/2 cup raisins to the batter. Include some in the topping, or 1/4 cup orange juice concentrate can replace 1/4 cup milk, and walnuts can be substituted for the pecans. Cast-iron muffin tins work very well for this recipe. Good served with: Slices of Edam or Gouda cheese, crisp apple wedges, coffee or tea for a wholesome breakfast.