Tuesday, June 17, 2008

Moist Bran Muffins

My husband loves bran muffins but they are so hard to find (at least good ones) here in South Carolina. So when I saw these muffins in a blog that I read I knew that I had to try them. They were excellent and Michael really liked them!

Moist Bran Muffins
Where I got the recipe: http://http://bethanyjg.blogspot.com/2008/06/on-bran-muffins-and-intellectual-posers.html

Where she got the recipe: King Arthur Flour Whole Grain Baking Book

This batter must be baked next-day; it requires an overnight rest in the refrigerator. I'm pretty sure you'll regret it if you skip this step. You can also leave the batter in the fridge for a week, baking as you go. They freeze very well.

3/4 cup (6 oz.) boiling water

1 1/4 cups bran cereal, divided
3/4 cup raisins -I used Trader Joe's Orange Flavored Cranberries
3/4 cup packed light or dark brown sugar
1/4 cup vegetable oil- I used 1/4 cup unsweetened applesauce
2 1/2 cups whole wheat flour, traditional or white whole wheat
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 large egg
3/4 cup (6 oz.) buttermilk
1/2 cup (4 oz.) orange juice

Pour boiling water over 3/4 cup of the bran cereal in a small mixing bowl. Add the raisins, brown sugar and oil. While the bran mixture cools, blend together the flour, baking soda, baking powder, and salt in a large mixing bowl.

Beat the egg with the buttermilk and orange juice in a large measuring cup. Add this mixture to the dry ingredients. Stir in remaining 1/2 cup bran cereal, and then the bran-raisin mixture. Cover the bowl and refrigerate overnight.

The next day, preheat the oven to 375 degrees. Lightly grease a muffin tin. Fill each cup two-thirds full. Bake the muffin until a tester comes out clean, about 23 to 26 minutes.
Remove from oven and allow to cool in pan for 5 minutes, then turn out onto a rack to finish cooling, or serve warm.

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