Bran Muffins From Sarabeth's Bakery

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• softened unsalted butter, for the pan
• 1 2/3 cups wheat bran (not bran breakfast cereal)
• 1 2/3 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon fine sea salt
• 10 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
• 1/4 cup superfine sugar
• 1/3 cup mild honey, plus
• 1 tablespoon mild honey
• 2 large eggs, at room temperature, beaten
• 1 cup whole milk
• 1 cup seedless raisin

Recipe

• 1 position a rack in the center of the oven; preheat to 400°.
• 2 brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
• 3 whisk the bran, flour, baking powder, and salt together in a bowl.
• 4 beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute.
• 5 gradually add the sugar; beat, scraping the sides of the bowl often with a silicone spatula until the mixture is very light in color and texture, about 5 minutes.
• 6 add the honey and beat for 1 minute.
• 7 gradually add in the eggs, beating well after each addition.
• 8 decrease mixer speed to low; in thirds, beat in the bran mixture, alternating with two equal additions of milk, scraping down the sides of the bowl often, and mix until smooth.
• 9 stir in the raisins.
• 10 using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
• 11 bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are browned and a cake tester comes out clean, about 15 minutes more.
• 12 cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.