Au Lecteur

Good morning, Muffin!

Posted in Food by aulecteur on April 7, 2013

Good Morning Muffin

Brenda’s Bran Muffins
April, 2013

Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray.

1 cup of raisins (golden/Sultana) or cranberries
1 tsp of water

1 –
Place raisins and water in a small bowl, cover with Saran Wrap/plate and microwave on High for 30 seconds. Let stand – covered, until the raisins are softened and plump – about 5 minutes. Transfer the raisins to a plate that has been lined with paper towel to cool.

2 ¼ cups All-Bran Original cereal

Process 1 cup plus 2 tablespoons cereal in a food process until finely ground (3/4 cup ground cereal) about 1 minute.

1 ¼ cup all-purpose flour
½ cup whole-wheat flour (I used only white flour)
2 tsp baking soda
½ tsp salt

Whisk dry ingredients in a large bowl and set aside.

1 large egg + 1 large egg yolk
2/3 cup packed light brown sugar
3 tbsp molasses
1 tsp vanilla
6 tbsp unsalted butter, melted and cooled
1 ¾ cups plain yogurt – Greek or other + 1/2 cup milk

Whisk egg and yolk together in a medium bowl until well combined and light coloured, about 20 seconds. Add sugar, molasses and vanilla to bowl with the eggs and whisk until mixture is thick – about 30 seconds. Add melted butter and whisk to combine. Add yogurt and whisk to combine. Stir in processed cereal and the remaining 1 cup plus 2 tbsp unprocessed cereal. Let mixture sit until cereal is evenly moistened (there will still be some lumps) about 5 minutes.

Add wet ingredients to dry ingredients and mix gently with a rubber spatula until batter is just combined and evenly moistened (do not over-mix). Gently fold raisins into batter. Using ice scream scoop or large scoop, divide batter evenly among prepared muffin tins, dropping batter to form mounds (do not flatten batter).

Bake until muffins are dark golden and toothpick inserted in centre comes out few crumbs attached, 16 to 20 minutes, rotating tin halfway through baking. Let muffins cool in tin for 5 minutes, then transfer to wire rack and let cool for 10 minutes before serving.

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One Response

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  1. fattorina said, on April 7, 2013 at 1:26 pm

    yum. as muffins go this sounds pretty healthy.

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