[Photograph: Carrie Vasios]

I like a lot of things that old people like. Humphrey Bogart. Cardigan sweaters. Dinner at 6 p.m. Those personal wheelie shopping carts. And All Bran cereal.

Still, in the morning as I fill up my bowl of twigs or buds, I've had some lingering fear that I might be missing out on my last chance to eat Double Frosted Apple Os before my body can't process the sugar. Will I end up staring at my grandchildren's heaping bowls of Sugar Smacks with envy and self-loathing?

No. I'll be fine. Because the universe recently intervened to confirm that my (formerly) secret love of bran cereal is vindicated. Here's how it happened. I realized that in the course of making so many muffins for this column, I managed to miss out on an entire category: bran. I love good bran muffins—they're moist and a little nutty and have that totally false yet somehow delicious health halo around their pudgy little bodies.

But when I went looking for Miller's bran, I couldn't find any. Not in a big supermarket. Not in a small health food store. Maybe there's been a run on bran, but the shelves were shockingly bare. Just as I was starting to despair (once I get a recipe idea in my head, my entire happiness depends on being able to eat it), a little internet searching pointed me towards an alternative: bran cereal. And do you know what, in my very own cabinet there was a box of Bran Buds, just waiting to be made into muffins.

Even thought I'm sort of on peach overload, I forced myself to add fresh fruit and appreciate-it-while-I-can-you-ungrateful-whippersnapper. It was a good decision, because the chunks of fruit add a nice sweetness to an otherwise mildly sweet muffin. The crumb is moist and nutty thanks to a combination of applesauce, buttermilk, whole wheat flour, and bran buds. All in all, they're the kind of like my beloved bowl of cereal—straightforward, comforting, and timeless.

Get the Recipe

Peach Bran Muffins »

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios


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