 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
With their golden brown tops, pretty flecks of orange and bursts of raisin sweetness, these bran muffins are anything but ordinary! Our Test Kitchen staff fine-tuned the recipe to make them extra moist and tender. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup wheat bran |
1/2 cup packed brown sugar |
1-1/2 teaspoons ground cinnamon |
1-1/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
3/4 cup buttermilk |
1/2 cup canola oil |
2 tablespoons molasses |
1-1/2 cups grated carrots |
1 cup raisins |
Directions:
1. In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
|
|