Prep 20 mins
Cook 25 mins
This recipe is from a Williams-Sonoma catalog, which I (of course!) tweaked to suit my own tastes. I love it--it's my favorite "bran" muffin. You can make the mix and keep it in the fridge for 2 weeks if you need to, making as few or as many muffins as you like each day.
- 1⁄2 cup chopped toasted pecans
- 1 cup 100% all-bran cereal
- 1 cup boiling water
- 4 ounces unsalted butter, room temp
- 1 1⁄2 cups sugar
- 2 cups buttermilk
- 2 large eggs, beaten
- 1 teaspoon vanilla or 1 teaspoon orange extract
- 2 cups all-purpose flour
- 2 cups all-bran cereal
- 1⁄2 cup old fashioned oats
- 2 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon kosher salt
- 3⁄4 cup raisins (or craisins, or dried cherries, or currants, or dried blueberries...)
- In a bowl, combine the 100% Bran cereal with the boiling water and let stand until cool.
- In the bowl of your mixer on high speed, beat the butter and sugar until light and fluffy.
- Add the buttermilk, eggs, extract, and soaked bran, mixing well and scraping down the bowl after each addition.
- Add the flour, All-Bran, oatmeal, baking soda and salt.
- Mix well.
- Fold in the raisins and pecans.
- Cover the mixture tightly and refrigerate for at least 2 hours, but you can refrigerate for up to 2 weeks.
- Preheat the oven to 425°F.
- Grease or line with paper liners 18 muffin cups.
- Spoon the batter into each, filling them full.
- Bake until browned on top and the edges are starting to pull away from the sides, about 25 minutes.
- Remove from the oven and turn out onto a rack to cool for 10 minutes before serving.
- Note: This recipe is great for when company comes--I make up a batch, and keep in the fridge.
- Make as few or as many muffins as I like each morning.
- My husband likes to have this in the fridge sometimes so he can bake himself a few muffins for breakfast or the commute into work.
- Good "do ahead" mix.
Made these for PAC 2006. These are very good,with a brown sugar flavor (although no brown sugar in them!). The toasted pecans add a lot to the flavor and texture. I baked a few batches: one right away, another a few days later (both turned out fine). My batter really solidified after a few days and I ended up just throwing the rest out since it looked like too much work to scoop out. I think these would work well in a jumbo muffin tin (since they bake out to a medium size muffin). Thanks P4. I love Williams-Sonoma recipes, too! Roxygirl Roxygirl