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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Best tasting bran muffin I've ever Had Ingredients:
1 1/4 cups all-purpose flour |
1/4 cup whole wheat flour |
1 1/4 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon table salt |
1 1/4 teaspoons ground cinnamon |
3/4 teaspoon ground allspice |
1/2 teaspoon nutmeg, freshly ground |
7 tablespoons unsalted butter, softened |
1/2 cup dark brown sugar, plus |
2 tablespoons brown sugar |
2 large eggs |
2 1/2 teaspoons vanilla extract |
3 tablespoons unsulphured molasses |
1/4 cup sour cream |
1 cup buttermilk, plus |
3 tablespoons buttermilk |
1 1/2 cups wheat bran |
Directions:
1. Adjust oven rack to lower middle position and heat oven to 375 degrees.
2. Mix flour through nutmeg in medium bowl; set aside.
3. Beat butter in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy, 1 to 2 minutes.
4. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer.
5. Add eggs one at a time, beating thoroughly before adding the next.
6. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
7. Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute.
8. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
9. Stir in bran and raisins.
10. Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray or coat lightly with butter; divide batter evenly among molds using spoon or ice cream scoop.
11. Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes.
12. Set on wire rack to cool slightly, about 5 minutes.
13. Remove muffins from tin and serve warm.
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