BAKERY-STYLE BRAN MUFFINS
I LOVE a good bakery bran muffin and have tried countless refrigerator bran muffin recipes, which always come up short. This recipe is from Cook's Illustrated and promises the best bran muffins. What is different about the ingred. is the ratio of white and wheat flours and wheat bran. The molasses, dark brown sugar help make up the great flavor and you will love the bakery crusty top. It is a little more work, but I would never bake any other recipe!
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Adust oven rack to lower middle position and heat oven to 375.
- Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
- Add brown sugar, increase speed to medum-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 and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
- Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
- Stir in bran and raisins.
- Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
- Divide batter evenly using ice cream scoop or spoon.
- Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
- Makes 12 small muffins or 6 jumbo muffins.
CLASSIC BRAN MUFFINS
A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.
Provided by Janet Kalman Villada
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together wheat bran and buttermilk; let stand for 10 minutes.
- Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g
UPPER CRUST BAKERY APPLE-BRAN MUFFINS
This is an adaptation of a recipe from the Upper Crust Bakery, in Cambria Pines, California; which is located just off the Central California Coast, near Hearst Castle. I visited the bakery several years ago, and had these bran muffins. They are the best I've tasted and are healthful to boot. There were so many requests that the recipe was published in the local newspaper. Don't be too put off by the long list of ingredients; the batter can be kept refrigerated for about a week before you bake them; and it does make 24 muffins. Also they freeze well. The're worth the extra effort for a special occasion.
Provided by lynnski LA
Categories Quick Breads
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 23
Steps:
- In a large bowl blend together the first ten (dry) ingredients.
- In a separate bowl, combine the remaining ingredients (wet ingredients), and mix well.
- Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
- Do not overmix.
- Refrigerate batter overnight.
- Muffin batter can be kept refrigerated for about 1 week.
- To bake, spray the top of the muffin pan (s) with non-stick spray.
- Line the cups with paper liners.
- Fill each cup to the rim with muffin batter.
- Bake at 400 degree F.
- 25-30 minutes.
- Muffins are done when firm and just lightly colored around edges.
- The tops will overflow when baked to meet other muffins.
- Cut apart to serve.
- For standard size muffins, fill cups 2/3 full.
- Brush tops with warm honey, if desired, while still warm.
- Makes about 24 muffins.
DEEP DARK OLD RECIPE BRAN MUFFINS
Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.
Provided by LorrieT1
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 1h30m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
- Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Cholesterol 21.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 0.8 g, Sodium 265.8 mg, Sugar 11.9 g
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