Bread-Bakers v105.n006.10

First off I would like to apologize for being so verbose.  I started 
writing can couldn't shut up.  Anywho, sorry to break it to you Mike, but 
you have to add fat.  I suppose you could add potato flakes, but that will 
just make it soft.  To get moist you gotta get fat, at least in 
IMHO.  Someone else may say otherwise, but that has been my experience.

This recipe makes great moist muffins.  I quote the recipe exactly as it is 
in the book with comments afterwards as to why it comes out moist.

It is from "Have Breakfast With Us II"  Wisconsin Bed and Breakfast Homes 
and Historic Inns Association's Cookbook

More specifically from The Krupp Farm Homestead
http://www.travelwisconsin.com/d2k/servlet/internet.Details?RSID=14962&RANGE=10
I hope it is okay to post this info.  I'm just trying to give credit where 
credit is due.
[[ Editor's note: Yes, it's ok.  You're SUPPOSED to credit your sources.]]

6-Week Bran Muffins
4 dozen muffins (depending on size)

Ingredients:

1 quart buttermilk
12 ounces raisin bran cereal - one box
5 eggs
1 cup vegetable oil
1 1/2 cups sugar
5 cups flour
1 tablespoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 cup coarsely chopped nuts
2 cups raisins

Procedure:

In a large bowl mix the buttermilk and cereal. Set aside. In another large 
bowl, beat the eggs.  Add the vegetable oil and sugar.  Mix.  Add to the 
bran mixture in the first bowl. Now add in flour, baking soda, cinnamon, 
vanilla, chopped nuts and raisins.  Mix well.

Store in covered airtight container in refrigerator.  Keeps up to 6 
weeks.  bake as many as needed in paper muffin cups 350 degrees for 20 
minutes.  Serve warm with farm butter and homemade jam!

Guests enjoy these muffins - they're always moist and fresh. I've never 
kept this mixture for 6 weeks - they're always gone quickly!

My comments:

First of all the recipe is large so you can adjust the ingredients as 
needed.  However this stuff freezes very well.  Plus it is quite convenient 
to have around as you can make muffins whenever you feel like it.  I have 
kept the mix for more than three weeks for sure.  They say 6 weeks.  I may 
have had it for that long myself.

Second I think it is skimpy on the cinnamon and vanilla.  You may want to 
adjust those ingredients.  Personally I think I put in 1 teaspoon of 
cinnamon and 1 tablespoon of vanilla since it is such a large recipe.


Anywho, as to why they are moist.

The buttermilk definitely helps the moisture.
The healthy dose of eggs also adds fat and moisture.
The oil is generous.  Again making for a moist muffin.
Not much flour here.  Too much flour can dry out your muffin.  Plus more 
flour means more gluten and too much gluten can make bread tough.
The good dose of raisins helps because it adds moisture.