Yummy Bran Muffins

I know the "healthy" (*gasp* :) ) slam bran muffins have taken but seriously these taste really good! :) It's the recipe my family has been using for years...not sure where my mom originally got it from.

Preheat oven to 425 degrees.

In a medium mixing bowl, combine:
1 cup oat bran
1 cup flour (I like using whole wheat for taste but white works great too)
1/2 cup sugar or 1/3 cup fructose (fructose makes them fluffier for some reason but I have regular sugar on hand more)
1 tablespoon baking powder
1 teaspoon salt

Add
1 cup milk
1 large egg
1/4 cup oil

Mix with wire whisk until the dry ingredients are evenly wet (don't over mix). Pour or spoon batter into a muffin pan that's been sprayed with butter spray or lined with muffin cups (I prefer the cups...less clean up and so much cuter). Bake for 10 - 12 minutes or until a toothpick inserted into a muffin comes out clean. On a hot, fresh muffin put tons of butter and even homemade jam if you have it or honey and enjoy! Also tastes good the next day broken up in a cereal bowl with milk and honey. Makes about 12 muffins.

Scones with Craisins

I got this recipe out of "The New Cook Book" by Better Homes and Gardens and tweaked it to my satisfaction.

These scones have a wonderful texture and soooooo tasty. Let me know what you think.

Preheat: 375F
Yield: 12 scones
Prep time: 15 minutes
Bake time: 10-12 minutes (or until ridges are a golden brown)

Ingredients:
1/2 cup craisins
2 cups all purpose flour
2 teaspoons baking powder
1/2 tsp salt
1/2 tsp baking soda
3 T brown sugar
1/4 cup butter cut into pieces
1 egg yolk, slighlty beaten
1 cup sour cream

Directions:
Bring about 1 cup of water to a boil. Pour over the craisins (this will soften them up).
In a medium-sized mixing bowl, combine flour through sugar. Cut in the butter using a fork or pastry blender. Press mixture up against the sides, creating a well.
In a small mixing bowl combine egg yolk and sourcream. Mix until well blended. Spoon mixture into flour/butter mixture. Stir until just combined.
Batter should be thick and sticky. If dry, add a little bit of milk. Line a cookie sheet with parchment paper or spray with cooking oil. Use a spoon to drop batter onto the cookie sheet. The scones should resemble drop biscuits. Bake for 10-12 minutes. Best if cooled for 5 minutes before eating.