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I’ve made these for years and years. I don’t remember where the recipe came from. They are super simple to make and take no time at all. Many times I combine the dry ingredients in a bowl the night before, prepare the muffin pan with papers, and set my oven to come on at 375 degrees fifteen minutes before my morning wake-up alarm goes off. Then in the morning I add the three wet ingredients, distribute the batter into the prepared pan, pop them into the oven to bake while I shower, and have a tasty breakfast all ready for the day.

I’ve probably used every kind of dried fruit imaginable in these, and quite a few different frozen fruits, too. Today’s batch I threw in a handful of dried cranberries and a handful of frozen lingonberries. Yum!

Ingredients:

1-1/2 cups flour
1 cup bran cereal FLAKES (NOT All-Bran)
1 cup rolled oats
1/2 cup brown sugar, firmly packed
1-1/2 tsp. baking soda
1-1/4 cups buttermilk
1 large egg
1/4 cup butter, melted
Optional: handfuls of dried, frozen or fresh fruit

Preheat oven to 375 degrees. Prepare a muffin tin by greasing or using paper liners. I use liners for easy clean-up. In a large bowl, stir together the dry ingredients. In a small bowl stir together the buttermilk, egg, and melted butter. Make a well in the center of your dry ingredients and pour the wet ingredients in. Stir until just combined. Batter will be thick and lumpy. Fold in optional fruit. Spoon batter evenly into prepared muffin pan. Bake at 375 degrees F for 20-23 minutes, until they spring back when lightly touched. Makes 12. These freeze very well.