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Bran: The Ultimate Bran Muffin

Source of Recipe

unknown


List of Ingredients

3/4 C All-bran or 100% Bran cereal
1 1/3 C Buttermilk
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 T Cinnamon
1/4 T Salt
1 1/4 C Raisins
2/3 C Fancy molasses
1/3 C Vegetable oil
1 Egg
1 1/2 Ts Vanilla


Recipe

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. 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. 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. With ice-cream scoop or large spoon, divide batter among prepared muffin cups, filling to top. Bake in 375ºF oven for about 25 minutes or until golden and tops are firm to the touch. Let cool in pan on rack for 2 minutes. Remove muffins from pan and let cool on rack.