Column from March 12

I recently read one of the most popular new trends in eating is finger foods.

This can make mealtimes fun and interesting for young children, but I wonder if the popularity is due to how active people are these days. Not many families still sit down together at the dinner table. People are busy and on the go, not just adults but children as well.

Between jobs and school activities, it’s not surprising people are looking for foods that are easily portable.

Let’s face it. We are all busier than the previous generation was.

My mother always had time to cook. That doesn’t mean she necessarily enjoyed preparing meals, but she was good at it.

There were some foods she didn’t prepare very often. Desserts were rare at our house. She didn’t like to bake, so if we had cakes or pies, it was because someone else made them. That someone was typically my grandmother, sister or me.

Finger foods were also not the norm. We sat down at the table for our meals, whatever time of day it was.

It was a good habit and even though I tried to instill that into my own children’s lives, I have to admit I often eat on the run now.

It surprises me when I think of the many different foods that can be classified as “finger,” though. Anything from a sandwich, cheese stick, breakfast burrito or apple could be a finger food. Even a cookie could be considered as such.

All it has to be is a food you can carry with you and eat with your fingers.

One finger food my mom did make was her famous raisin bran muffins. I looked forward to the days when I could smell them baking. I’ve made them a few times, as my grandson is a little muffin man.

He loves muffins, no matter what kind they are.

But to me, they just don’t taste the same as mom made them.

This is my mother’s recipe. It’s easy to make and I know you’ll enjoy them.

Raisin bran muffins

1 egg, well beaten

1 cup milk

1/4 cup oil

2 cups raisin bran, crushed

1-1/4 cup sifted flour

1/3 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

Preheat oven to 400 degrees. Grease bottoms of 12 muffin cups or line with paper cupcake liners.

Combine egg, milk and oil. Stir in cereal. Set aside.

Sift together dry ingredients.

Add cereal mix and stir just until moist.

Bake 20 to 25 minutes.

Makes one dozen.