14 October 2008

Bran Muffins

from The Best Recipe

These muffins are Caitlin's specialty, and they are amazing. I don't know if it's brave or foolish for me to confess that I think they're (gasp) even better than my mother's.

Now then, let me say that Mother's bran muffins are miiighty fine. But they use a lot of All-Bran cereal, which contains a load of sugar in addition to high fructose corn syrup, which I've eliminated from my diet in my post-cancer life. (I would post Mother's recipe except that I think you need to eliminate HFCS from your diet, too. Once you've survived cancer you get to be horsey like that.)

Everyone needs really tasty bran muffins in their life, so I was extremely enthused when Caitlin found this recipe and began to regularly rise up and bless me with them. I guess now that she's all married and everything I'll have to start making them for myself. Sigh.

This is our go-to recipe when we need to use up that last glug of buttermilk lurking in the back of the frig.

Caitlin, I'm wondering here... do you ever substitute plain yogurt for the sour cream? More whole wheat flour and less white? Less brown sugar? Do tell.

Bran Muffins
makes 1 dozen muffins

Wheat bran is available at natural food stores. It is also available in supermarkets in boxes labeled Quaker Unprocessed Bran.

1 1/4 cups all purpose flour
1/4 cup whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/4 tsp ground cinnamon
3/4 tsp ground allspice
1/2 tsp freshly grated nutmeg
7 T unsalted butter, softened
1/2 cup plus 2 T packed dark brown sugar
2 large eggs
2 1/2 tsp vanilla extract
3 T unsulphured molasses
1/4 cup sour cream
1 cup plus 3 T buttermilk
1 1/2 cups wheat bran
1 cup raisins

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Whisk flours, baking powder, baking soda, salt and spices together in medium bowl; set aside.

2. Cream butter with mixer on medium speed until light and fluffy, 1 to 2 minutes. Add brown sugar, increase speed to medium-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; beat in buttermilk and half the flour mixture until combined, about 1 minute. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.

3. Spray 12 cup muffin tin with vegetable cooking spray or coat lightly with butter. Divide batter evenly among cups. Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it; about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

1 comment:

Margaretta said...

I reduce the sugar to 1/3 cup plus 2 T. They're fine the way they are, but it's a really good opportunity to cut some sugar, as they are just as good with a little less. I never altered the flour or sour cream, because the texture is so good this way and changing either might alter it.