Bran-Raisin Muffins
Submitted by tricker.1
Golden buttermilk bran muffins with plump raisins and a whisper of nutmeg. A 35-minute recipe that yields a dozen tender, fiber-rich muffins for breakfast or snacking.
YIELD
12 muffinsPREP
15 minCOOK
20 minREADY
35 minThis is the bran muffin recipe you clip out and tape to the inside of your cabinet door because you’ll make it that often.
Shredded wheat bran cereal and raisins get a hot water soak to soften and plump up, then fold into a tangy buttermilk batter with just a touch of nutmeg that makes the flavor feel warm and familiar without being heavy-handed.
They bake up golden-topped with a tender, slightly crumbly crumb in just 20 minutes.
Nothing fancy, nothing fussy, just the kind of muffin that makes a Tuesday morning feel a little more put-together.
Kitchen Tips
- Grease only the bottoms of the muffin cups (not the sides). The batter grips the ungreased sides as it rises, giving you taller, more shapely muffins.
- Let the cereal and raisins soak for the full two minutes. The boiling water hydrates the bran and plumps the raisins so every bite is soft and moist.
- Lumpy batter is good batter. Stir just until the flour disappears. If the batter looks smooth, you’ve already gone too far.
- Pop the muffins out of the pan immediately after baking. Letting them sit creates steam on the bottom and turns crispy bases into soggy ones.
Ingredients
Directions
Heat oven to 400℉ (200℃).
Grease bottoms only of 12 medium muffin cups, 2½ x 1¼ inches, or line with paper baking cups.
Mix cereal, raisins and water; let stand 2 minutes.
Beat egg in 2½-quart bowl; stir in buttermilk, oil and cereal mixture.
Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy).
Fill muffin cups about ¾ full.
Bake until golden brown, about 20 minutes.
Immediately remove from pan.
*If using self rising flour, omit baking soda and salt.
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