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Best Bran Muffins - Cooks Illustrated

JPellegrino <gigimfg@ix.netcom.com>
Sat, 30 Jan 1999 10:09:44 -0600
v099.n009.3
Supposedly, these are bakery-style bran muffins and are not supposed to
turn out dry.

X-posted to RecipeCafe
JoAnn

                     *  Exported from  MasterCook  *

                The Best Bran Muffins - Cooks Illustrated

Recipe By     : Lisa Yockelson, author of Layer Cakes & Sheet Cakes
Serving Size  : 12   Preparation Time :0:00
Categories    : Breads                           Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          all-purpose flour -- bleached
     1/4  cup           whole wheat flour
   1 1/4  teaspoons     baking powder
     1/2  teaspoon      baking soda
     3/4  teaspoon      salt
   1 1/4  teaspoons     ground cinnamon
     3/4  teaspoon      ground allspice
     1/2  teaspoon      freshly ground nutmeg
   7      tablespoons   unsalted butter -- softened
     1/2  cup           dark brown sugar  plus
   2      tablespoons   dark brown sugar
   2      large         eggs
   2 1/2  teaspoons     vanilla extract
   3      tablespoons   unsulphured molasses
     1/4  cup           sour cream
   1      cup           buttermilk  plus
   3      tablespoons   buttermilk
   1 1/2  cups          wheat bran
   1      cup           raisins

Adjust oven rack to lower middle position and heat oven to 375°. Mix
flour through nutmeg in medium bowl; set aside.

Beat butter in large bowl of electric mixer or with handheld mixer at
medium speed until light and fluffy, 1 to 2 minutes. Add brown sugar,
increase speed to medium high, and beat until combined and fluffy, about
1 minute longer. Add eggs one at a time, beating thoroughly before
adding the next. Beat in vanilla, molasses, and sour cream until
thoroughly combined and creamy, about 1 minute longer. Reduce speed to
low; beat in buttermilk and half the flour mixture until combined, about
1 minute. Beat in the remaining flour mixture until incorporated and
slightly curdled looking, about 1 minute longer, scraping sides of bowl
as necessary. Stir in bran and raisins.

Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six
mold muffin tin (each mold measuring 1 cup) with cooking spray or coat
lightly with butter; divide batter evenly among molds using spoon or ice
cream scoop. Bake until a toothpick inserted into center withdraws
cleanly or with a few moist particles adhering to it, about 25 minutes.
Set on wire rack to cool slightly, about 5 minutes. Remove muffins from
tin and serve warm.

Note: Wheat bran is available at health food stores or in boxes, labeled
Quaker Unprocessed Bran, in supermarkets.

Bran muffins tend to overbake in a flash. A tray of muffins are baked
through when they retract ever so slightly from the sides of the cups
and the tops spring back very gently. Don't look for an active spring.
The muffins will be baked through even though a wooden pick withdraws
from the centers with a few moist crumbs clinging to it. These are
bakery-style bran muffins.

Recipe from Cooks Illustrated  Feb 1998.
Recipe by Lisa Yokelson, author of Layer Cakes and Sheet Cakes (Harper
Collins, 1996)

Posted to Recipe Cafe and Bread-Bakers 1/99 by JoAnn Pellegrino

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