Bran Muffins from Sarabeth's Bakery |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 16 |
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In 'Sarabeth's Bakery' by Sarabeth Levine Ingredients:
softened unsalted butter, for the pan |
1 2/3 cups wheat bran (not bran breakfast cereal) |
1 2/3 cups unbleached all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoon fine sea salt |
10 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes |
1/4 cup superfine sugar |
1/3 cup mild honey, plus |
1 tablespoon mild honey |
2 large eggs, at room temperature, beaten |
1 cup whole milk |
1 cup seedless raisin |
Directions:
1. Position a rack in the center of the oven; preheat to 400°.
2. Brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
3. Whisk the bran, flour, baking powder, and salt together in a bowl.
4. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute.
5. Gradually add the sugar; beat, scraping the sides of the bowl often with a silicone spatula until the mixture is very light in color and texture, about 5 minutes.
6. Add the honey and beat for 1 minute.
7. Gradually add in the eggs, beating well after each addition.
8. Decrease mixer speed to low; in thirds, beat in the bran mixture, alternating with two equal additions of milk, scraping down the sides of the bowl often, and mix until smooth.
9. Stir in the raisins.
10. Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
11. Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are browned and a cake tester comes out clean, about 15 minutes more.
12. Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.
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