Back-of-a-box recipe never really piques my curiosity. That can explain why I have never heard of making bran muffin from bran cereal until recently. Such a recipe appeared on The Best Of America’s Test Kitchen 2008 (available online to subscribers). As usual, the head note detailed how the author seek out superior result to the classic tried-and-true version. The whole concept of using processed food as a key ingredient of baking recipe fascinates and scares me at the same time. I learned to bake by making things from scratch. To me, “from scratch” is the reason d'être for home baking. What is the difference between run-of-the-mill commercial baked goods and homemade if all that I do is reheating premade ingredient A together with premade ingredient B? I embrace the metamorphosis of natural ingredients to something emerging from the oven with sweet aroma and even sweeter taste.
Of course there are exceptions. I have a weakness for Rice Krispy squares made with Rice Krispy and melted marshmallows. I’m also game for anything involving frozen phyllo or puff pastry. I am not above some kitchen convenience in the name of principle. Besides, the meticulous analysis from America’s Test Kitchen caught my attention. They tested the recipe using different types of bran cereal and concluded the best result is achieved using All Bran twigs, half grinded to powder, half left whole for texture. How can I not be fascinated knowing that the Test Kitchen eliminated other choices because some are lacking in flavour while others fail in texture?
My batch of bran muffin stays true to the original recipe aside from the use of currants and huslanka. I prefer the smaller size of currants over raisins in most applications. As for the huslanka (similar to full-fat buttermilk), it is good substitute for whole milk yogurt with similar fat content. I only learned today that the reduced moisture content of Greek yogurt means it is not a good substitute for regular yogurt in baking recipes. All those extra whey contributes to moistness of baked goods.
You see that perfect dome of the muffin top? I love it when muffin looks like muffin. These are moist and tender as promised in the recipe with a deliciously robust bran flavour. They do not taste particularly sweet and a generous spread of softened butter makes them extra tasty. The first muffin I ever made was Banana Bran Muffin way back in grade 7 home economic class. In the back of my mind, I keep anticipating a pop of banana flavour from these bran muffins but of course that is expectation unsatisfied. Now I have a craving for banana bran muffin thanks to taste memory.
