Close to Mimi's Honey Bran Muffins
photo by wheresjen
- Ready In:
- 1⁄2 cup butter
- 1⁄2 cup white sugar
- 1⁄2 cup dark brown sugar, packed
- 5 tablespoons honey
- 3 tablespoons boiling water
- 3 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.<br/><br/>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%.<br/><br/>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. <br/><br/>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.
I absolutely love honey bran muffins and can only buy them from one bakery here in Phoenix. This was a spot on recipe! I had a craving for these this morning and realized that I had all the ingredients to make this recipe. I made a few modifications to this recipe. I substituted vegetable oil for coconut oil, and I used dates and soaked them in boiling water and a teaspoon of baking soda. I also love coconut and raisins, so I added a cup of unsweetened coconut flakes and a cup of raisins to the dry mix(extra). A few tips for this recipe: 1. If you have regular muffin tins (like most of us) this recipe yields 36. So you need to prepare 3 regular muffin tins with the yummy honey glaze. 2. Don't go overboard with the glaze like I did. It started spewing out of the tins then started burning! I would suggest measuring out 1/2 teaspoon of glaze (or a tad more if you have spare) into each cavity, then brush the bottom and sides. 3. Don't wait for the muffins to cool to remove them from the tin. They will stick to the bottom of the tin! If they do, place the bottom tin over a low/medium heat stove top for a few minutes. This will melt the glaze and your muffins will lift off perfectly. Be careful, you want to loosen it with a small metal spatula(the kind of one you use for icing cupcakes) while it is warming. 4. Pairs well with a hot cup of British tea(Tetley) with milk of course. 5. Have fun baking and sharing these yummy muffins!
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These muffins are RIDICULOUS. SO delicious! They are just as good in the following day or two as they are right out of the oven...they don't even need to be buttered or warmed up! The only change I made was to use coconut oil instead of vegetable oil. I am not sure how other reviewers ended up with such strange proportions - I used all of the glaze and only had about two muffins worth of batter left over. It might be worth noting that each muffin should get about a teaspoon of glaze brushed into the cup. This is such an interesting batter. All of the other recipes I found for these muffins used much fewer raisins, so I was a little skeptical, but yes, use three cups of boiled raisins! Measure, boil, process. Also, I was surprised that the instructions didn't include spraying the muffin tins. As long as the muffins are flipped over while still hot, they'll slide right out.
OMG! These are fabulous! I have been looking for a recipe that equals Mimi's and this is it. I read the reviews and I did soak the raisins. I used half raisins and half dates. Also in the glaze I replaced half the honey with molasses as suggested. 20 minutes cook time was perfect for my stoneware muffin pan. Yes, they took longer than a simple muffin recipe. But well worth the few extra minutes prep time. Looking forward to making them again. Thanks for the recipe!
Great base recipe. I made some alterations because we love mimi's muffins but we also are watching our processed sugar intake. So I did a mixture of raisins and dates for my puree and added 2 Tbsp flax seeds and a 1/4 of water to add moisture and fiber. I also subbed the oil for unsweetened apple sauce. I used 1 C AP flour and 2 C Wheat Flour, I needed to add a bit more buttermilk because Whole Wheat Flour soaks up more liquid and the batter was a bit dry. My kids love raisins in their muffins so they sprinkled about a half cup more whole raisins into the batter before we portioned it into the muffin tin to bake. They were fantastic, even without the syrup over the top.
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