Bran Muffins from Sarabeth's Bakery

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READY IN: 1hr 10mins
YIELD: 10 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position a rack in the center of the oven; preheat to 400°.
  • Brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
  • Whisk the bran, flour, baking powder, and salt together in a bowl.
  • Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute.
  • Gradually add the sugar; beat, scraping the sides of the bowl often with a silicone spatula until the mixture is very light in color and texture, about 5 minutes.
  • Add the honey and beat for 1 minute.
  • Gradually add in the eggs, beating well after each addition.
  • Decrease mixer speed to low; in thirds, beat in the bran mixture, alternating with two equal additions of milk, scraping down the sides of the bowl often, and mix until smooth.
  • Stir in the raisins.
  • Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
  • Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are browned and a cake tester comes out clean, about 15 minutes more.
  • Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.
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