Honey-Raisin Bran Muffins |
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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 1 |
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In 'Williams-Sonoma : Muffins' Ingredients:
2 cups all-purpose flour |
2 cups unprocessed bran flakes |
1 1/2 cups raisins (mixed dark and golden) |
1/3 cup toasted wheat germ |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 cup unsalted butter, at room temperature |
1/2 cup firmly packed brown sugar (light or dark) |
1/2 cup honey |
1 cup plain yogurt |
1/2 cup buttermilk |
2 teaspoons vanilla extract |
3 large eggs, beaten |
Directions:
1. Preheat the oven to 400°.
2. Grease 18 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
3. In a bowl, stir together the flour, bran, raisins, wheat germ, baking soda, baking powder, and salt.
4. In another bowl, using a wooden spoon, cream together the butter, brown sugar, and honey until fluffy.
5. Beat in the yogurt, then the buttermilk and vanilla until well blended and smooth.
6. Make a well in the center of the dry ingredients and add the creamed mixture and the eggs.
7. Beat just until evenly moistened.
8. The batter will be thick and slightly lumpy; do not overmix.
9. Spoon the batter into each muffin cup, filling it level with the rim of the cup.
10. Transfer the filled pans to the oven and immediately reduce the oven temperature to 350°.
11. Bake until golden, dry, and springy to touch, 18-22 minutes.
12. A toothpick inserted into the center of a muffin should come out clean.
13. Transfer the pans to the wire racks and let cool at least 15 minutes.
14. Unmold the muffins; serve warm or at room temperature, with butter.
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