The Ultimate Bran Muffin Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
3/4 cup: All-bran or 100% Bran cereal,
1 1/3 cup: Butermilk,
3/4 cup: Natural bran,
2 cup: 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: Cinnamon,
1/4 tsp: Salt,
1 1/4 cup: Raisins,
2/3 cup: Fancy molasses,
1/3 cup: Vegetable oil,
1: Egg,
1 1/2 tsp: Vanilla,
Directions:
1. 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.
To measure all-purpose and whole wheat flours, spoon into dry measure
until overflowing; sweep off excess with blunt knife edge. Dump into
large bowl. To measure brown sugar, pack into dry measure until level
with top. Add to flour, breaking up lumps with fingers.
2. With measuring spoons, scoop out baking powder, baking soda,
cinnamon and salt, sweeping off excess with blunt knife edge. Stir
into flour mixture. Stir in raisins.
3. With liquid measuring cup, measure molasses and oil. Pour into bran
mixture along with egg and vanilla; whisk to combine. Make a well in
the centre of dry ingredients; pour in bran mixture and stir with
wooden spoon just until dry ingredients are moistened.
4. With ice-cream scoop or large spoon, divide batter among prepared
muffin cups, filling to top.
5. Bake in 375F 190C oven for about 25 minutes or until golden and
tops are firm to the touch.
6. Let cool in pan on rack for 2 minutes. Remove muffins from pan and
let cool on rack.
Variations: Crunchy Bran Muffin Tops: Divide 1/2 cup batter between 2
large lightly greased muffin-top [special type of pan] pans. bake in
400F 200C oven for 12 minutes or until firm to touch. Makes 12 muffin
tops.
Smooth-Top Fruit Muffins: Increase baking powder to 5 ts; substitute
3/4 cup each chopped dried apricots and figs or dates for raisins.
Yogurt Bran Muffins: Substitute plain yogurt for buttermilk.
Per Muffin: about 330 calories; 6 g protein, 7 g fat, 63 g
carbohydrate, high source fibre, excellent source iron.
Source: Canadian Living magazine [Jan 96] Presented as Cooking Lesson
by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
bowl, stir cereal into buttermilk; stir in natural bran. Let stand
for 10 minutes.
To measure all-purpose and whole wheat flours, spoon into dry measure
until overflowing; sweep off excess with blunt knife edge. Dump into
large bowl. To measure brown sugar, pack into dry measure until level
with top. Add to flour, breaking up lumps with fingers.
2. With measuring spoons, scoop out baking powder, baking soda,
cinnamon and salt, sweeping off excess with blunt knife edge. Stir
into flour mixture. Stir in raisins.
3. With liquid measuring cup, measure molasses and oil. Pour into bran
mixture along with egg and vanilla; whisk to combine. Make a well in
the centre of dry ingredients; pour in bran mixture and stir with
wooden spoon just until dry ingredients are moistened.
4. With ice-cream scoop or large spoon, divide batter among prepared
muffin cups, filling to top.
5. Bake in 375F 190C oven for about 25 minutes or until golden and
tops are firm to the touch.
6. Let cool in pan on rack for 2 minutes. Remove muffins from pan and
let cool on rack.
Variations: Crunchy Bran Muffin Tops: Divide 1/2 cup batter between 2
large lightly greased muffin-top [special type of pan] pans. bake in
400F 200C oven for 12 minutes or until firm to touch. Makes 12 muffin
tops.
Smooth-Top Fruit Muffins: Increase baking powder to 5 ts; substitute
3/4 cup each chopped dried apricots and figs or dates for raisins.
Yogurt Bran Muffins: Substitute plain yogurt for buttermilk.
Per Muffin: about 330 calories; 6 g protein, 7 g fat, 63 g
carbohydrate, high source fibre, excellent source iron.
Source: Canadian Living magazine [Jan 96] Presented as Cooking Lesson
by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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Muffins