I love when someone takes something basic and turns it into a creative adventure. This is a cute blog with some delightful recipes. I love the photos that make my mouth water.
I am a weird cook, Rosemary.
When I made these muffins, it started with just thinking, Hey. I’ll brown the butter. Things with browned butter always sound fancier. Which led to Hey. I’ll use brown sugar, too. Let’s have all the brown! Which led to buttermilk (except we didn’t have any buttermilk) which led to raisins which led to MY FAVORITE SPICE OF ALL TIME, caraway.
Adapted from the Kellogg’s Original All-Bran recipe
I recently bought a huge thing of caraway that has to be used up eventually. (You might say I got a bit carried away. Ha, ha. Ha.)
Well, all of that led to these pretty darn good twist on the classic bran muffins. Don’t get me wrong; I adore bran muffins just plain– but just plain gets a bit boring every once in awhile. So here. Have Just Plain with a touch of Extraordinary.
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