Recipe by Londonsbk
I tried this recipe from America Test Kitchen and these were amazing. The test kitcen perferes Kellog's All-Bran Original Cereal in this recipe. Dried cranberries or cherries may be substituted for raisins. Low fat or non fat yogurt may be substituted for whole milk yogurt though the muffins won't be quite as flavorful.
Top Review by CogSciLibrarian
This is totally awesome! I made it when the recipe was first published in Cook's Illustrated (spring 2007) and I've made it several times since. I substitute dried cherries for raisins, and I use Nature's Path "Heritage Flakes" instead of bran flakes. I also find that Greek yogurt tastes best. Anyway, this is always a hit at home and with friends when I make it.
- 1 cup raisins
- 1 teaspoon water
- 2 1⁄4 cups all-bran cereal
- 1 1⁄4 cups unbleached all-purpose flour
- 1⁄2 cup whole wheat flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 large egg, plus
- 1 large egg yolk
- 2⁄3 cup light brown sugar, packed
- 3 tablespoons light molasses
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted and cooled
- 1 3⁄4 cups plain yogurt
Directions See How It's Made
- Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard sized muffin pan with nonstick cooking spray. Combine raisins and water in small microwave safe bowl, cover with plastic wrap, cut several stam vents in plastic, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper twoel-lined plate to cool.
- Process half of bran cereal in food processor until finely ground, about 1 mintue. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well combined and light coloted, about 20 seconds. add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whiskto combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.
- Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenlymoistened. Do not overmix. Genly fold raisins into batter. Using 1/3 cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.
- Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.