Yield: 24 Muffins
|4 cups||All purpose flour|
|2¾ cup||Wheat bran|
|1 tablespoon||Baking powder|
|1 teaspoon||Baking soda|
|1 cup||Firmly packed light brown sugar|
|2 tablespoons||Unsulfured molasses|
|1 cup||Unsalted butter, melted and cooled|
|2 tablespoons||Freshly grated orange zest|
Preheat oven to 350 degrees and butter 24 muffin tins.
In a large bowl whisk together flour, bran, baking powder, baking soda and salt. In a bowl whisk together sugar, eggs, molasses, buttermilk, butter and zest and add to flour mixture, stirring just until combined. Fold in raisins.
Fill prepared tins ¾ full with batter and bake in the middle of oven until golden and springy to touch, 20 to 25 minutes.
Formatted on September 23, 1996 by Jamie Calton Posted to MM-Recipes Digest V4 #9 by rpearson@... on Mar 13, 1999