Author: Cookie Madness
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
A grainy, moist and sweet bran muffin like you'd get at a bakery.
- 1 1/4 cups plus 1 tablespoon white whole wheat flour (or all purpose)
- 1 1/4 teaspoons baking soda
- 1/2 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup toasted chopped pecans
- 6 tablespoons oil
- 1 teaspoon honey
- 2 tablespoons molasses
- 1/2 cup light brown sugar plus 1 tablespoon, packed firm
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon maple extract
- 1/2 teaspoons butter extract
- 1 1/2 large egg, lightly beaten (to halve an egg, use 2 T.)
- 1 cup buttermilk
- 1/2 cup toasted wheat germ
- 1/2 cup wheat bran
- 1/2 cup raisins, plumped (optional)
- Mix together the flour, baking soda, baking powder, cinnamon and salt; Toss in the pecans and set aside.
- Mix the oil, honey, molasses, brown sugar, vanilla, maple, and butter extract together in a mixing bowl. Whisk in eggs, then buttermilk, wheat germ, and bran. Let batter rest 10 minutes.
- Add flour mixture to egg mixture in three parts, stirring with a large rubber spatula and making sure all dry ingredients are thoroughly blended – do not over-beat. Add raisins if using. Cover batter with plastic wrap and refrigerate for at least 1 hour or overnight. Batter will thicken up quite a bit.
- Preheat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan – you’ll only be using 8 of the cups. Using a measuring cup, place a portion of the batter into each cup, filling to the top – don’t pile it too high or rims will spread too much, just stop at the top. Put a little water in empty muffin cups to ensure even baking.
- Bake at 400 for 20 minutes or until muffin tops brown. Test with a cake tester or toothpick. If tester doesn’t come out clean, reduce heat to 350 and bake another 5 to 10 minutes.
- Let cool in pan for about 8 minutes, then remove from pan and cool completely. Makes 8 or 9 if you make them smaller
Recipe by Cookie Madness at http://www.cookiemadness.net/2010/05/favorite-bran-muffin/