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Re: Very moist bran muffins

Debunix <debunix@well.com>
Mon, 7 Feb 2005 13:25:46 -0600
v105.n006.6
 From the Laurel's Kitchen Bread Book--
I've been making these for years, and they're always moist and fabulous.  I 
usually use some currants (pre-soaked in a little boiling water, then 
cooled) plus a bit of cinnamon and cardamom.

This is the base recipe:

1 C whole wheat flour*
1 tsp baking soda
1/2 tsp salt
1 1/2 C wheat bran

3 T melted butter or oil (it really works fine with either one)
2 T brown sugar
2 T molasses
1 egg
1 1/2 C buttermilk

(optional:  1/2 C raisins or currants )

Sift or whisk together the flour, soda, and salt, and stir in the bran.

In another container, whisk together the liquid ingredients.

Stir together just until mixed (add the currants or raisins here if you're 
using them).  The batter will be fairly liquid but that's ok.

Pour into lined or greased muffin pans and bake standard muffins 15-20 
minutes in preheated 375 F oven.

*I use fine whole wheat pastry flour, ground fresh from soft wheat 
(http://www.well.com/user/debunix/recipes/WholeBaking.html), but have on 
rare and desperate occasion used unbleached white flour with good results.

Diane Brown in St. Louis	
http://www.well.com/user/debunix/recipes/FoodPages.html