Bran raisin muffins

 We all have our own definition of laziness. This morning mine was being too lazy to put on presentable clothing and walk the four blocks down the hill to the bakery to fetch something suitable for Sunday breakfast, having failed to provide for this eventuality in advance. So instead I grabbed the first likely cookbook I saw off the shelf, turned the index to muffins and decided to try this one on the theory that I had the ingredients on hand and it didn't look like it would take too long. Again, lazy.

Turning Point Breakfast Muffins
From “Cinnamon Mornings,” by Pamela Lanier, a collection of recipes from B&Bs around the country. This one comes from the Turning Point in Great Barrington, Mass. It appears to have still been in existence at the beginning of the pandemic, but Yelp is currently indicating it's closed, although that's not always a reliable source of business status. But their muffins can live on.

Ingredients
1 cup whole wheat flour
1½ cup raw bran
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
1 tablespoon vegetable oil or melted butter
¾ cup raisins
¾ cup milk
¾ cup apple juice
2 tablespoons maple syrup
1 egg, beaten
12 walnut halves, or equivalent of walnut pieces

Method
Preheat oven to 375 degrees. Line or grease 12 standard-size muffin cups.

Combine flour, bran, baking soda, baking powder and cinnamon in a large bowl. Stir in raisins. In a separate bowl, combine oil, milk, juice, syrup and egg. Stir into flour mixture. Divide mixture among muffin cups; a ¼ cup measuring spoon worked well. Top each muffin with a walnut half or walnut pieces. Bake for 15 minutes or until they test done.

Rating: These are fine. They aren't wowers in the flavor department, so I might add more cinnamon if I make them again. But they were nicely moist despite that bran bomb and made a perfectly adequate breakfast that didn't require me to leave my home and interact with other humans before I was so inclined.So basically, the reason we're not really B&B people.