Name: The Best Bran Muffins
Ingredients: 1 1/4 c All-purpose flour; bleached; 1/4 c Whole wheat flour; 1 1/4 ts Baking powder; 1/2 ts Baking soda; 3/4 ts Salt; 1 1/4 ts Ground cinnamon; 3/4 ts Ground allspice; 1/2 ts Ground nutmeg; freshly ground; 7 tb Unsalted butter; softened; 1/2 c Dark brown sugar; plus; 2 tb Dark brown sugar; 2 lg Eggs; 2 1/2 ts Vanilla extract; 3 tb Molasses; unsulphured; 1/4 c Sour cream; 1 c Lowfat buttermilk; plus; 3 tb Lowfat buttermilk; 1 1/2 c Wheat bran; 1 c Raisins

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Breakfast, Brunch, Biscuits an	12	Servings

INGREDIENTS

1 1/4	c	All-purpose flour; bleached
1/4	c	Whole wheat flour
1 1/4	ts	Baking powder
1/2	ts	Baking soda
3/4	ts	Salt
1 1/4	ts	Ground cinnamon
3/4	ts	Ground allspice
1/2	ts	Ground nutmeg; freshly ground
7	tb	Unsalted butter; softened
1/2	c	Dark brown sugar; plus
2	tb	Dark brown sugar
2	lg	Eggs
2 1/2	ts	Vanilla extract
3	tb	Molasses; unsulphured
1/4	c	Sour cream
1	c	Lowfat buttermilk; plus
3	tb	Lowfat buttermilk
1 1/2	c	Wheat bran
1	c	Raisins

INSTRUCTIONS

Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix
flour through nutmeg in medium bowl; set aside.
Beat butter in large bowl of electric mixer or with handheld mixer at
medium speed until light and fluffy, 1 to 2 minutes. Add brown sugar,
increase speed to medium-high, and beat until combined and fluffy, about 1
minute longer. Add eggs one at a time, beating thoroughly before adding the
next. Beat in vanilla, molasses, and sour cream until thoroughly combined
and creamy, about 1 minute longer. Reduce speed to low; beat in buttermilk
and half the flour mixture until combined, about 1 minute. Beat in
remaining flour mixture until incorporated and slightly curdled looking,
about 1 minute longer, scraping sides of bowl as necessary. Stir in bran
and raisins.
Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold
muffin tin (each mold measuring one cup) with cooking spray or coat lightly
with butter; divide batter evenly among molds using spoon or ice cream
scoop. Bake until a toothpick inserted into center withdraws cleanly or
with a few moist particles adhering to it, about 25 minutes. Set on wire
rack to cool slightly, about 5 minutes. Remove muffins from tin and serve
warm.
Cook's Notes: Wheat bran is available at health foods stores or in boxes,
labeled Quaker Unprocessed Bran, in supermarkets.
Formatted to MasterCook on 2/7/98 by TSL. Tested, too!!!
Recipe by: Lisa Yockelson in Cook's Illustrated, Jan./Feb. 1998
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 25,
1998

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