Better Bran Muffins

Submitted by: admin on April 2, 2020

Makes 12 Muffins

Ingredients

1 cup raisins
1 teaspoon water
2-1⁄4 cups (5 ounces) All-Bran Original cereal
1-1⁄4 cups (6-1⁄4 ounces) all-purpose flour
1⁄2 cup (2-3⁄4 ounces) whole wheat flour
2 teaspoons baking soda
1⁄2 teaspoon salt
1 large egg plus 1 large yolk
2⁄3 cup packed (4-2⁄3 ounces) light brown sugar
3 tablespoons molasses
1 teaspoon vanilla extract
6 tablespoons unsalted butter, melted and cooled
1-3⁄4 cups plain whole-milk yogurt

Instructions

  1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. Line plate with paper towel. Combine raisins and water in small bowl, cover, and microwave for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to prepared plate to cool.
  2. Process 1 cup plus 2 tablespoons cereal in food processor until finely ground, about 1 minute. Whisk all-purpose flour, whole wheat flour, baking soda, and salt in large bowl until combined and set aside. Whisk egg and egg yolk together in medium bowl until well combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla to bowl with eggs and whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine. Add yogurt and whisk to combine. Stir in processed cereal and remaining 1 cup plus 2 tablespoons unprocessed cereal. Let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.
  3. Add wet ingredients to dry ingredients and mix gently with rubber spatula until batter is just combined and evenly moistened (do not overmix.) Gently fold raisins into batter. Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups, dropping batter to form mounds (do not level or flatten batter).
  4. Bake until muffins are dark golden and toothpick inserted in center of muffin comes out with few crumbs attached, 16 to 20 minutes, rotating muffin tin halfway through baking. Let muffins cool in tin for 5 minutes, then transfer to wire rack and let cool for 10 minutes before serving.

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