The ultimate bran muffin
[an error occurred while processing this directive]

[an error occurred while processing this directive]
The ultimate bran muffin
Last updated 6/12/2012 1:26:40 AM. Recipe ID 61187. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: The ultimate bran muffin
 Categories: Muffins
      Yield: 12 Muffins
    3/4 c  All-bran or 100% Bran cereal
  1 1/3 c  Butermilk
    3/4 c  Natural bran
      2 c  All-purpose flour
    3/4 c  Whole wheat flour
    1/2 c  Packed dark brown sugar
      4 ts Baking powder
      2 ts Baking soda
    1/4 ts Cinnamon
    1/4 ts Salt
  1 1/4 c  Raisins
    2/3 c  Fancy molasses
    1/3 c  Vegetable oil
      1    Egg
  1 1/2 ts Vanilla
  1. Grease muffin cups, greasing flat top of pan as well; set aside. In
  bowl, stir cereal into buttermilk; stir in natural bran. Let stand
  for 10 minutes.
  To measure all-purpose and whole wheat flours, spoon into dry measure
  until overflowing; sweep off excess with blunt knife edge. Dump into
  large bowl. To measure brown sugar, pack into dry measure until level
  with top. Add to flour, breaking up lumps with fingers.
  2. With measuring spoons, scoop out baking powder, baking soda,
  cinnamon and salt, sweeping off excess with blunt knife edge. Stir
  into flour mixture. Stir in raisins.
  3. With liquid measuring cup, measure molasses and oil. Pour into bran
  mixture along with egg and vanilla; whisk to combine. Make a well in
  the centre of dry ingredients; pour in bran mixture and stir with
  wooden spoon just until dry ingredients are moistened.
  4. With ice-cream scoop or large spoon, divide batter among prepared
  muffin cups, filling to top.
  5. Bake in 375F 190C oven for about 25 minutes or until golden and
  tops are firm to the touch.
  6. Let cool in pan on rack for 2 minutes. Remove muffins from pan and
  let cool on rack.
  Variations: Crunchy Bran Muffin Tops: Divide 1/2 cup batter between 2
  large lightly greased muffin-top [special type of pan] pans. bake in
  400F 200C oven for 12 minutes or until firm to touch. Makes 12 muffin
  Smooth-Top Fruit Muffins: Increase baking powder to 5 ts; substitute
  3/4 cup each chopped dried apricots and figs or dates for raisins.
  Yogurt Bran Muffins: Substitute plain yogurt for buttermilk.
  Per Muffin: about 330 calories; 6 g protein, 7 g fat, 63 g
  carbohydrate, high source fibre, excellent source iron.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 61187 (Apr 03, 2005)

[an error occurred while processing this directive]