Bran Muffins with Raisins

Something odd has happened. I started going to the gym. Not that I don't exercise, I do, but not at gyms. How do the bloody machines work? I've stuck to the treadmill and fear advancing to the other machines because that alone resulted in me nearly running at nine miles an hour and then proceeded to accidentally "cool down" three times. If you see a girl thrashing on a machine, do not stare. It makes things worse.

To top it off, in the mail today I got some bad news. Instead of making cookies for myself, bran muffins for my Dad seemed like the right thing to do. Spread some love even though I did not get any. Bastards. Anyways, these bran muffins are so moist. Bran muffins seem to be associated with being dry and bland. False I say! A throw back to Shakespeare. The buttermilk keeps these moist and the raisins are obviously the perfect match. Oh and cinnamon sugar on top just to make sure things don't get too healthy around here.

Bran Muffins with Raisins

Adapted from allrecipes

1 1/2 cups bran flakes cereal

1 cup raisins

1/4 cup shortening

3/4 cup light brown sugar, packed

1 egg

1 tsp vanilla

1 cup buttermilk

1 1/4 cup flour

1 1/4 tsp baking soda

heaping 1/4 tsp kosher salt

2 tbsp sugar + 1/2 tsp cinnamon

Place the bran flakes in a small bowl. Pour 1/2 cup of boiling water over the cereal. Mix so all the cereal is moistened. Set aside.  Place the raisins in another small bowl. Pour boiling water over the raisins until all are covered. Set aside. Butter a 12 cup muffin tin. Preheat the oven to 375º.* In a medium bowl, beat together the shortening and sugar until combined. Beat in the egg and vanilla. Stir in the bran flakes and then the buttermilk. Add the flour, baking soda and salt and mix just until combined. Fold in the raisins. Divide the batter amongst the muffin tin. Sprinkle with cinnamon sugar. Bake for 16 to 18 minutes, rotating halfway through. Allow to cool for 5 minutes in the pan then remove to a wire rack. These are great with butter or peanut butter (obviously.) Makes 12 muffins.

* The batter can be stored in the fridge for up to a week in an airtight container. 
** I named them Bran Muffins with Raisins simply because I didn't use Raisin Bran cereal and I figure one could throw in other dried fruit or, my preferred choice, chocolate instead of raisins.