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Recipe: The Ultimate Bran Muffins with Variations

Breads - Muffins, Quick Breads
THE ULTIMATE BRAN MUFFINS

3/4 cup All-Bran or 100% bran cereal
1 1/3 cups buttermilk
3/4 cup natural bran
2 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed dark brown sugar
4 tsp baking powder
2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
1 1/4 cups raisins
2/3 cup molasses
1/3 cup vegetable oil
1 egg
1 1/2 tsp vanilla

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.

Dump flours into large bowl. Add brown sugar, breaking up lumps with fingers. Stir baking powder, baking soda, cinnamon and salt into flour mixture. Stir in raisins; set aside.

Pour molasses and oil into bran mixture along with egg and vanilla; whisk to combine. Make a well in the center of dry ingredients; pour into 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 375 degree F 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.

Makes 12 muffins

VARIATIONS:

SMOOTH-TOP FRUIT MUFFINS:
Increase baking powder to 5 teaspoons; substitute 3/4 cup each chopped dried apricots and figs or dates for the raisins.

YOGURT BRAN MUFFINS:
Substitute plain yogurt for buttermilk.

CRUNCHY BRAN MUFFIN TOPS:
Divide 1/2 cup batter between 2 large lightly greased muffin-top (special type of pan) pans. Bake in 400 degree F oven for 12 minutes or until firm to touch. Makes 12 muffin tops.

Adapted from source: Canadian Living magazine, January 1996
MsgID: 0226621
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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More recipes:
Bran Muffins Recipes

"A great whole grain treat to start the morning off right." - From: Mazola Oil

"This batter will keep in the refrigerator, covered airtight, for up to two weeks." - From: The Times-Picayune

"The secret to refrigerated muffin batters is the double-acting baking powder." - From: Pillsbury Best Muffins and Quick Breads
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