Best Bran Muffins in South Arm Christmas Craft Fair Today

Today, South Arm Community Center is having it’s annual Christmas Craft Fair from 10am to 4pm. There are over 70 vendors registered for this fair.

As previous few years, the South Arm Older Adults helped to make baked goods for sale at the Christmas Craft Fair. The South Arm Community Center contributed CAD$250 for the ingredients and supplies for the baked good sales. All the proceed will go to the Richmond Food Bank.


The South Arm Older Adults baked cookies, muffins and brownies for the occasion.


One of cookies is the popular Chocolate Chip Coconut Oat Cookies which sold out quickly in last year’s event.


The South Arm Older Adults also baked 3 trays of the ever popular Decadent Brownies. Besides baked goods, there will be sale of sandwiches too. The baked good sale runs from 9am to 3pm or until sold out.


This year, Michelle added her Best Bran Muffins to the repertoire of the baked goods.


  • 3 cups wheat bran
  • 2 cups buttermilk (or substitute 2 tablespoons vinegar and enough milk to make 2 cups)
  • 3/4 cup to 1 cup dried cranberries or raisins
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 2 eggs
  • 1 1/4 cup unbleached flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda


You can substitute the dried fruit with any fruit that you like. If you use frozen berries, toss them with 1 tablespoon flour and add them right at the end so it does not colour the entire muffin.


Makes 24


021Preheat oven to 375 degrees and prepare 24 muffin tins with butter or liners.

In a large bowl, combine wheat bran, buttermilk and dried fruit. Set aside.

027In a large bowl, whisk flour, salt and baking soda together.
040In a small bowl, whisk together oil, sugar, molasses and eggs.
042Combine molasses mixture to wheat bran mixture.
048Add flour to the wet ingredients and mix until there are no more large lumps of flour. If using berries, add berries with the flour at this point.
069Spoon batter into muffin tins until 3/4 full, then bake for 15 to 17 minutes. If you use muffin liners, you can let them cool in the tin for a few minutes before removing.

For an extra little treat, you can add a small dab of honey (1/4 to 1/2 teaspoon) to the bottom of the muffin tin liner before adding the batter. If you use honey on the bottom of a butter-lined tin, let cool for a minute or two and then invert onto a cooling rack before the honey gets too sticky.

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