|
|
|
|
 |
|
|
| The Best Bran Muffins Recipe |
Category: Breakfast
Rating:
N/A
Servings: 12
|
|
|
Ingredients
1 1/4 cup all-purpose flour; bleached
1/4 cup whole wheat flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg; freshly ground
7 tablespoon unsalted butter; softened
1/2 cup dark brown sugar; plus
2 tablespoon dark brown sugar
2 large eggs
2 1/2 teaspoon vanilla extract
3 tablespoon molasses; unsulphured
1/4 cup sour cream
1 cup lowfat buttermilk; plus
3 tablespoon lowfat buttermilk
1 1/2 cup wheat bran
1 cup raisins
Cooking Directions:
Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour through nutmeg in medium bowl; set aside.
Beat butter in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy, 1 to 2 minutes. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer. Add eggs one at a time, beating thoroughly before adding the next. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.
Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray or coat lightly with butter; divide batter evenly among molds using spoon or ice cream scoop. Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
Cook's Notes: Wheat bran is available at health foods stores or in boxes, labeled Quaker Unprocessed Bran, in supermarkets.
Formatted to MasterCook on 2/7/98 by TSL. Tested, too!!!
Recipe by: Lisa Yockelson in Cook's Illustrated, Jan./Feb. 1998
breakfast,brunch
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
