making memories by making muffins

I bake exactly two things: ginger cookies and bran muffins. This is not to say that I wouldn't be willing to attempt other recipes; I just believe that they should be left to pastry chefs, grandparents, and other experts. Modern economic theory holds that it's important to specialize, so one might say that I've developed a sustainable competitive advantage in my family by becoming the best at ginger cookies and bran muffins. Yet the value in making muffins is not just the satisfaction of pulling a perfectly golden brown batch from the oven, because the process itself is meditative and fun. Especially if you opt to use your own energy rather than an electric mixer. Making muffins on Sunday is my simple way to ensure that there will be something naturally nutritious and yummy to grab at breakfast or snack time throughout the week. Here's the recipe:

Ingredients
-1&1/2 cups All-bran cereal
-1&1/4 cups milk

-1&1/4 cups organic flour
-1 tsp cinnamon
-0.5 tsp nutmeg
-1.5 tsp baking powder
-0.5 tsp baking soda
-0.25 tsp salt

-1/4 cup grapeseed oil
-1/3 cup molasses
-1 egg
-1 cup raisins and dried cranberries

Directions
(1) Preheat oven to 400F
(2) Combine All-bran and milk, let sit
(3) Sift dry ingredients together
(4) Add oil, molasses, egg and raisins to the All-bran and milk
(5) Mix dry ingredients with wet ingredients
(6) Bake for 20 minutes or until firm

another simple pleasure: Muffin Films!