Bran Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 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 table salt
• 1 1/4 teaspoons ground cinnamon
• 3/4 teaspoon ground allspice
• 1/2 teaspoon nutmeg, freshly ground
• 7 tablespoons unsalted butter, softened
• 1/2 cup dark brown sugar, plus
• 2 tablespoons 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

Recipe

• 1 adjust oven rack to lower middle position and heat oven to 375 degrees.
• 2 mix flour through nutmeg in medium bowl; set aside.
• 3 beat butter in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy, 1 to 2 minutes.
• 4 add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer.
• 5 add eggs one at a time, beating thoroughly before adding the next.
• 6 beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
• 7 reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute.
• 8 beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
• 9 stir in bran and raisins.
• 10 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.
• 11 bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes.
• 12 set on wire rack to cool slightly, about 5 minutes.
• 13 remove muffins from tin and serve warm.