It’s another recipe from my dead mom’s recipe box. You can find the text of this banana bran muffin recipe here. This recipe mentions both Kellogg’s and Promise by brand name. On the back of the recipe clipping is an ad for Promise Spread.
I made two substitutions. I used whole milk instead of skim milk because skim milk is gross and I never buy it. I also used butter instead of the Promise Spread because I’m not into margarine and am not going to buy it just for one recipe. The muffins aren’t excruciatingly sweet and I like that. Using bran flakes gives the muffins an unusual texture. The muffins are crusty on the outside, I think from the eggs binding the flake pieces in the drying heat. It’s pleasant when hot but gets rubbery when cool.
Following directions doesn’t come naturally to me. I get side tracked by one task and completely miss another. Here are the things I messed up:
- I didn’t whip the egg whites. I was worried about what I would do with the egg yolks and wasn’t thinking about where those egg whites were supposed to go and put them directly into the bran flake/liquid mixture. I did my best to whip them into the milk with a spatula.
- I didn’t melt the butter before adding it to the mixture. It was simply room temperature
- I completely forgot the raisins. My muffins have no raisins.
So when I say the texture is odd, it could be one of those mistakes. I’m not going to try to do this recipe again to get it right, though. Not because I didn’t enjoy the muffins, but because it isn’t really my style. I like working from scratch with basic ingredients. I’d much rather use bran than bran flakes. You might be skeptical that I can handle more complicated recipes, and you’re probably right about that, but it’s what I prefer.