Master Recipe
Bran Muffins
makes 1 dozen muffins
NOTE: Wheat
bran is available at health foods stores. It is also available in
supermarkets in boxes labeled Quaker Unprocessed
Bran.
Vegetable cooking spray or unsalted butter for greasing muffin tin
11/4 cups all-purpose flour
1/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
11/4 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, softened but still firm (see figure 1)
1/2 cup plus 2 tablespoons packed dark brown sugar
2 large eggs
21/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup plus 3 tablespoons buttermilk
11/2 cups wheat bran
1 cup raisins
INSTRUCTIONS:
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray 12-hole muffin tin with vegetable cooking spray or coat lightly with butter.
2. Whisk flours, baking powder, baking soda, salt, and spices together in medium bowl; set aside.
3. Cream butter with mixer on 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 well after each addition. 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. Divide batter evenly among holes in greased muffin tin (see figure 2).
4. Bake until a toothpick inserted into muffin center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes. Set tin on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm or at room temperature.