Bakery Style Bran Muffins Recipe
Servings: 12
Ingredients
- 1 1/4 c. Flour, all-purpose
- 1/4 c. Flour, whole-grain wheat
- 1 1/4 tsp Baking pwdr
- 1/2 tsp Baking soda
- 3/4 tsp Salt
- 1 1/4 tsp Cinnamon
- 3/4 tsp Allspice
- 1/2 tsp Nutmeg
- 7 Tbsp. Butter, unsalted, softened
- 1/2 c. Dark brown sugar, plus 2 Tbsp.
- 2 lrg Large eggs
- 2 1/2 tsp Vanilla
- 3 Tbsp. Molasses
- 1/4 c. Lowfat sour cream
- 1 c. Buttermilk, plus 3 Tbsp.
- 1 1/2 c. Wheat bran
- 1 c. Raisins
Directions
- Heat oven to 375F. Mix flour through nutmeg in a bowl and set aside.
- Beat the butter till light and fluffy, 1 to 2 min. Add in the brown sugar and beat till combined and fluffy, about 1 minute more. Add in Large eggs one at a time, beating well. Beat in vanilla, molasses and lowfat sour cream, and beat 1 minute more. Add in the buttermilk and half of the flour mix. Beat in the remaining flour mix till incorporated and slightly curdled looking.
- Stir in bran and raisins.
- Pour batter into greased muffin tins. Bake till a toothpick inserted in the center of a muffin comes out dry or possibly with a few moist crumbs attached, about 25 min. Don't overbake! Cold on a rack 5 min and turn out to finish cooling.
- Makes 12 small or possibly 6 jumbo muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 272 | |
| Calories from Fat 82 | 30% |
| Total Fat 9.31g | 12% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 418mg | 17% |
| Potassium 362mg | 10% |
| Total Carbs 45.64g | 12% |
| Dietary Fiber 4.2g | 14% |
| Sugars 23.83g | 16% |
| Protein 5.33g | 9% |
