I have been trying to find a recipe that would be close to the muffins at Mimi's restaurant. This one is the closest I have found and they ARE yummy. Found at Cooks.com. If you don't have buttermilk, just put two teaspoons apple cider vinegar in two cups regular milk and let stand for 15 minutes.
- 1⁄2 cup butter
- 1⁄2 cup white sugar
- 1⁄2 cup dark brown sugar, packed
- 5 tablespoons honey
- 3 tablespoons boiling water
- 3 cups raisins or 3 cups dates, pureed in food processor or 3 cups prunes, pureed in food processor. Measure before processing
- 1⁄2 cup honey
- 1⁄3 cup vegetable oil
- 3 large eggs
- 2 cups buttermilk
- 1 cup wheat bran
- 3 cups all-purpose flour
- 2 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- Preheat oven to 375.
- Cream butter with sugars until light and fluffy.
- Beat in honey and water.
- Using a brush, coat bottom and sides of muffin tins.
- Mix fruit, honey and oil until smooth.
- Beat in eggs, then buttermilk and bran.
- Sift flour, baking soda and salt together.
- Add to mixture and beat until just combined.
- Fill tins 3/4 full.
- Bake for 20 - 25 minutes until springy to the touch.
- Cool for 2 minutes then invert on rack to cool completely.
Oh my goodness these muffins are amazing! Just made them for the first time this morning, and I don't think I'll ever bother making any other kind of bran muffin! These will be my new go-to breakfast treat. They are so similar to the Mimi's cafe bran muffin---actually probably better! The tip about boiling the rasins in water before pureeing them was very helpful. There are a lot of steps (and you'll probably dirty a lot of dishes!) to these, but it is so worth it! I, too, baked these in silicone muffin pans and they popped out great. Wow. Thanks so much for sharing this recipe!
I loved this recipe and my wife loves me more for having tried it. I cut the honey in half and in its place used molasses for the glaze. I got this idea from someone who worked at Mimi's and knew more about their recipe. With the extra glaze I drizzled the top of the batter before baking it. This gave the top of the muffins the same moist texture that was on the bottoms. Do it. Also, inadvertently I used oat brand instead of wheat brand. They still turned out amazing.
First- I could have easily divided the glaze in half. I used the glaze in the tin and on the top of each muffin every time and still have at least half left.
Second- I feel like the amount of honey in this recipe is way too much. If I use this recipe again, I will cut down the amount in the glaze as well as the muffin recipe by at least 25%.
I cooked the first dozen for 20 minutes and they were kind of dry, so the second I did 18 minutes and the third 17 minutes. I would definitely recommend 17-18 minutes.
And last, I am a wheat-a-holic and love using wheat in everything, so I did use 1 C of wheat flour as another reviewer had mentioned, and even with my love of wheat I didn't feel that it was the best in this recipe, so I would also recommend just using white flour or maybe 1/2 C of wheat flour and the rest white if you really would like to add some.