Bran Muffins

Bran Muffins


These muffins are a hit at our house.  We like to make them on Sundays and then eat them throughout the week.  The best part about these muffins is they aren't dry like most bran muffins.  This recipe has been tweaked over the years and was originally based on the "America's Test Kitchen" Better Bran Muffin Recipe.

Ingredients


1 cup craisins
1/4 cup raisins
1 tsp water
3 tbsp molasses
1 tsp vanilla extract
1 cup packed light brown sugar
2 eggs
2 cups plain yogurt
6 tbsp melted butter, cooled to room temp
1/2 tsp salt
2 1/2 cups All-Bran cereal
1 1/4 cups all purpose flour
1/2 cup whole wheat flour
2 tsp baking soda
Sugar in the raw for sprinkling on top of muffins


Directions


1. Preheat oven to 400 degrees (380 degrees if using convection)
2. Plump raisins/craisins by putting in a bowl with the water and covering with plastic wrap. Cook in microwave for 30 sec and then let sit while you prepare the rest of the ingredients.
3. Add the flours together in a large mixing bowl along with the salt and baking soda and whisk to combine.
4. Add eggs to another large mixing bowl and beat until combined (about 20 sec). Add molasses, sugar, and vanilla and whisk to combine. Add cooled melted butter and yogurt. Stir to combine.
5. Process half of the cereal in food processer for 1 minute. Add processed and unprocessed cereal to egg/yogurt mixture and let sit for 5 min.
6. Add wet mixture to dry mixture and carefully combine with spatula. Avoid overmixing. Fold in raisins/craisins.
7. Spray a standard sized muffin pan with cooking spray. Using a 1/3 cup fill muffin cups. Sprinkle with sugar in the raw on top of each muffin.
8. Bake for 16 min (14 min if using convection). Remove and let cool in pan for 5 minutes, then remove muffins and place on cooling rack.