Bakery-Style Bran Muffins

Bakery-Style Bran Muffins

Time: 45 mins

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 teaspoons cinnamon
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 7 tablespoons unsalted butter, softened
  • 1/2 cup dark brown sugar, plus
  • 2 tablespoons dark brown sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 3 tablespoons unsulphured molasses
  • 1/4 cup sour cream
  • 1 cup buttermilk, plus
  • 3 tablespoons buttermilk
  • 1 1/2 cups wheat bran
  • 1 cup raisins

Directions

  • 1 Adust oven rack to lower middle position and heat oven to 375.
  • 2 Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
  • 3 Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer.
  • 4 Add eggs one at a time, beating thoroughly before adding the next.
  • 5 Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
  • 6 Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
  • 7 Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
  • 8 Stir in bran and raisins.
  • 9 Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
  • 10 Divide batter evenly using ice cream scoop or spoon.
  • 11 Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
  • 12 Makes 12 small muffins or 6 jumbo muffins.
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