Saturday, May 17, 2008

Bran Muffins

The Altitude Adjustment Section
It's muffin time here at Mouth of Wonder! I cannot find a decent, normal-sized muffin in this town. Why are they all so damn big and why do they taste like junk food? This one is different. It comes from Pie in the Sky, compliments of Susan Purdy, so it works, it rises, and it’s nutritious.

1 cup 100 percent All Bran cereal, not flakes
1 1/2 cups buttermilk
2 tablespoons unsulphured molasses
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 cup (6 ounces) golden raisins
1 1/3 cup A.P. flour
1 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 large room temp egg, lightly beaten
1/4 cup canola oil
1 1/2 tablespoons granulated sugar, to use as topping

Preheat oven to 400 degrees. Spray a 12 muffin pan with non-stick spray, or line with paper liners. In a large bowl, combine bran, buttermilk, molasses, granulated sugar, vanilla, and raisins. Set aside to soak for 10 minutes, or until the bran is very soft. In a medium bowl, whisk together the flour, soda, powder, salt, and cinnamon. When bran is soft, stir in the egg and oil. Now add the flour mixture all at once and stir just till well blended — don't overmix. Scoop batter into prepared pan, filling each muffin cup just below the brim. Sprinkle top with remaining 1 1/2 tablespoons of sugar. Bake for 22-25 minutes. Muffins should be slightly rounded on the top and a deep golden brown color. A toothpick inserted should come out clean. Cool for 10 minutes then eat warm with some orange honey butter, maybe?