Oatmeal Bran Muffins with
The secret to the texture of these best-ever bran
muffins is using two kinds of bran cereal: 100%
Bran® and All-Bran®.
List of Ingredients
1/2 cup slivered blanched almonds
1 cup 100% Bran®
1 cup boiling water
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 cups buttermilk
2 eggs, beaten
1 tsp. almond extract
2 cups all-purpose flour
2 cups All-Bran®
1/2 cup old-fashioned rolled oats
2 1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup golden raisins
Recipe
Preheat an oven to 350°F. Spread the almonds
on a baking sheet and toast until they begin to
color and are fragrant, 5 to 7 minutes. Remove
from the oven and set aside.
In a bowl, combine the 100% Bran and boiling
water and let stand until cool. Meanwhile, in a
bowl, using an electric mixer set on high speed,
beat together the butter and sugar until light
and fluffy, about 5 minutes. Add the buttermilk,
eggs, almond extract and the soaked bran,
stirring well after each addition. Then add the
flour, All-Bran, rolled oats, baking soda and salt.
Mix well. Fold in the raisins and almonds. Cover
tightly and refrigerate for at least 2 hours or for
up to 2 weeks.
Preheat an oven to 425°F. Generously grease 18
standard muffin cups with solid vegetable
shortening or line them with paper liners.
Spoon the batter into the prepared muffin cups,
filling them full. Bake until browned on top and
the edges start to pull away from the sides of
the cups, about 25 minutes. Remove from the
oven and turn out onto a rack. Let cool for 10
minutes, then serve warm. Makes 18 muffins.
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