Dressed-Up Bran Muffins
I have been going through a muffin phase lately. It’s due to the fact that I find myself short on time in the mornings and there is a convenient muffin shop in my commute. However, I decided after looking up the nutrition facts, to forgo the humongous, enough-to-feed-a-small-town muffins and make some of my own.
After I baked up some bran muffins, they looked rather sad and dull, so I got to work in the kitchen making a peanut butter “frosting” to make them a little prettier, and tastier.
I accented the muffins with chopped pecan pieces, but almonds, raisins, or dried cranberries would also be yummy. These muffins could be a wonderful addition to a brunch buffet.
You can use any type of bran muffins you like: homemade, from a box mix, or even store-bought.
Peanut Butter Muffin “Frosting”
Makes enough “frosting” for 12 small muffins or 6 large ones.
- 1/2 to 3/4 cup of creamy peanut butter (I used two rather large serving spoonfuls)
- 1 1/2 tablespoons of powdered sugar
- 3 splashes of milk or cream, or until the peanut butter achieves a “frosting-like” consistency
- chopped pecans, to garnish
Spoon the peanut butter into a bowl. Add in the powdered sugar and stir to combine. I didn’t add a lot of sugar, because to me, peanut butter is pretty much good as-is, but if you like, add more sugar to the mix.
Add 3 splashes of milk or cream to the peanut butter mixture, one at a time, stirring to incorporate each new addition of liquid. In the end, the peanut butter should be thick, with a consistency similar to cake frosting.
Frost each bran muffin and garnish with chopped nuts or other tasty bits.
The bran muffins are so delicious this way, they might go fast! Serve immediately.