For the past fifty years, Mrs. Betty Boven has made these delicious little muffins as a special treat for every guest who stays at her cottage on Lake Michigan.  One of these guests loved the muffins so much, that she begged for the secret recipe every time she visited.   After relentless pleading, Betty finally gave into my mother’s prayer and handed over the weathered recipe card.

Despite my current infatuation, it took me quite a while to come around to these muffins.  Cursed by a British father, and his consequent fondness for all things bland, I am reluctant to try new things.  Particularly new things that list Raisin Bran cereal as the primary ingredient. 

Once I had my first bite, I was hooked.  The plumped gooey raisins and rich bran flavor synchronize to create the perfect breakfast pastry.  And the aromatic blend of cinnamon, almond, and vanilla baking in your oven is sure to rouse even the crankiest night owl from his slumber.  The best part: the batter will last for a month in your refrigerator, which means that you can serve these muffins to all of your overnight guests – no matter how unexpected they may be…  xx tt

recipe BOX: Morning Muffins


·  4 large organic eggs

·  1 cup Canola oil

·  1 quart low fat buttermilk

·  1 tablespoon vanilla extract

·  1 tablespoon almond extract

·  2 tablespoons black strap molasses

·  1 cup brown sugar

·  1 cup white sugar

·  1 tablespoon cinnamon

·  5 teaspoons baking soda

·  5 cups flour

·  6 cups Raisin Bran

·  1 cup raisins

·  1 cup wheat germ (if you are feeling extra healthy…)


·  Beat eggs, add to large mixing bowl

·  Add canola, buttermilk (shake it first), vanilla, almond extract, molasses, and sugars

·  Stir until combined

·  In another bowl, mix the dry ingredients – cinnamon, baking soda, flour (mix quickly and do not overbeat), Raisin Bran

·  Blanch raisins by boiling water and dropping the raisins in for thirty seconds to plump them

·  Drain raisins well and let them dry on a paper towel before adding to the dry mixture

·  If you are going the wheat germ route, add it into the dry mix

·  Combine all ingredients together (I use my Kitchen-Aid mixer)

·  Tightly cover bowl with saran wrap, and refrigerate for at least 8 hours

·  When ready to bake, preheat oven to 375 degrees

·  Divide batter into a greased muffin tin, or use individual muffin liners

·  Bake for 15-20 minutes

·  Keep leftover mixture tightly covered in refrigerator – will last for a month (if mixture seems too thick add ½ cup of applesauce and a spoonful on cinnamon)


tool BOX: do your part to save the environment by making your muffins in these reusable silicon baking cups


t+t for the TABLE:  this Mother’s Day treat maman to muffins + mimosas in bed, using Jonathan Adler’s minimalist chic butler’s table