Bakery-style bran muffins

Yield: 12 Servings

Measure Ingredient
1¼ cup Flour; all-purpose
¼ cup Flour; whole-grain wheat
1¼ teaspoon Baking powder
½ teaspoon Baking soda
¾ teaspoon Salt
1¼ teaspoon Cinnamon
¾ teaspoon Allspice
½ teaspoon Nutmeg
7 tablespoons Butter; unsalted, softened
½ cup Dark brown sugar; plus 2 tablespoons
2 larges Eggs
2½ teaspoon Vanilla
3 tablespoons Molasses
¼ cup Sour cream
1 cup Buttermilk; plus 3 tablespoons
1½ cup Wheat bran
1 cup Raisins

Heat oven to 375F. Mix flour through nutmeg in a bowl and set aside.

Beat the butter until light and fluffy, 1 to 2 minutes. Add the brown sugar and beat until combined and fluffy, about 1 minute more. Add eggs one at a time, beating well. Beat in vanilla, molasses and sour cream, and beat 1 minute more. Add the buttermilk and half of the flour mixture. Beat in the remaining flour mixture until incorporated and slightly curdled looking.

Stir in bran and raisins.

Pour batter into greased muffin tins. Bake until a toothpick inserted in the center of a muffin comes out dry or with a few moist crumbs attached, about 25 minutes. Do not overbake! Cool on a rack 5 minutes and turn out to finish cooling.

Makes 12 small or 6 jumbo muffins.

Recipe by: Cook Magazine

Posted to MC-Recipe Digest V1 #998 by "LAROSE, JOSEE" <JOSEE.LAROSE@...> on 1998,

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