Bakery-style bran muffins
Last updated 6/12/2012 1:06:31 AM. Recipe ID 32048. Report a problem with this recipe.
Title: Bakery-style bran muffins
Yield: 12 Servings
1 1/4 c Flour; all-purpose
1/4 c Flour; whole-grain wheat
1 1/4 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
1 1/4 ts Cinnamon
3/4 ts Allspice
1/2 ts Nutmeg
7 tb Butter; unsalted, softened
1/2 c Dark brown sugar; plus 2
2 lg Eggs
2 1/2 ts Vanilla
3 tb Molasses
1/4 c Sour cream
1 c Buttermilk; plus 3
1 1/2 c Wheat bran
1 c 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.
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