Raisin Bran Muffins That Work |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too. Ingredients:
2 eggs |
1 cup 1% low-fat milk |
1/2 cup canola oil |
1/4 cup molasses |
3/4 cup packed brown sugar |
1/2 teaspoon vanilla extract |
1 1/2 cups wheat bran |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1 cup raisins (or blueberries, unthawed if frozen) |
Directions:
1. Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
2. In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
3. Stir in bran; let stand for 5 minutes.
4. In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
5. Carefully stir in raisins, being careful not to overmix.
6. Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
7. Spoon into paper-lined muffin cups, filling right to the top.
8. Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
9. As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
10. Remove muffins from pan and cool on rack.
|
|