* Exported from MasterCook *
Muffins, Bran
Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
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Amount Measure Ingredient -- Preparation Method
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1/2 cup boiling water
1/2 cup bran cereal
1/3 cup vegetable oil
1 large egg
1 1/4 cups All-Purpose Flour -- King Arthur Unbleached
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup raisins
1 1/4 cups buttermilk
1/4 cup brown sugar
For a portable breakfast, they're hard to beat. This recipe can be
made up and held in the refrigerator, unbaked, for up to a week. You
can scoop as many (or few) muffins as you need, so you'll always have
a fresh, warm muffin when you want it. Please note that this batter
needs to be made a day in advance, so the bran can soften and the
batter thicken.
1) In a small mixing bowl, pour the boiling water over the half cup
of cereal. When cooled, mix in the vegetable oil and egg.
2) While the water/bran mixture cools, whisk together the flour,
sugar, baking soda, baking powder and salt in a large mixing bowl.
Stir in the raisins.
3) In a large measuring cup, combine the buttermilk and brown sugar,
and stir into the dry ingredients. Stir in remaining cereal, then the
softened bran mixture. Cover the batter and refrigerate it overnight.
4) When you're ready to bake, preheat the oven to 375F for 15
minutes. Line a muffin tin with papers, and spray the insides of the
papers. Or just grease the muffin cups themselves, if you like a
crustier muffin edge.
5) Stir the batter once or twice, then scoop a heaping 1/4-cup of
batter into each prepared muffin cup.
6) Bake for 20 to 25 minutes, until a tester inserted in the center
comes out clean.
7) Remove from the oven, cool in the pan on a rack for 10 minutes
before removing the muffins from the pan.
Tips From Our Bakers:
Bran cereals can vary significantly. Some bran cereals list corn bran
as the first ingredient. The recipe will still work with these
cereals, but the flavor and texture will be better (and certainly
more familiar) with a wheat bran cereal, such as Kellogg's All Bran.
This batter will keep for up to a week, covered in the refrigerator.
You can scoop and bake as much as you need when you need it.
If you only want to bake one or two muffins, you can use greased
custard cups instead of the muffin tin. If you use the muffin tin,
put an inch of water in the empty wells to keep the pan from warping.
Try adding a tablespoon of orange zest or 1/2 cup diced crystallized
ginger for a tasty change of pace.
Serves 12
Description:
"There's something incredibly comforting about a bran muffin. The
flavor is wholesome and sturdy; just sweet enough to be a treat, but
not so sugary as to induce guilt."
Source:
"kingarthurflour.com/recipes/bran-muffins"
Start to Finish Time:
"0:45"
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Per Serving (excluding unknown items): 194 Calories; 7g Fat (31.1%
calories from fat); 3g Protein; 31g Carbohydrate; 2g Dietary Fiber;
19mg Cholesterol; 270mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.