Raspberry Bran Muffins
January 1st, 2009
(makes 1 dozen)
I have always had not so great feelings about bran muffins. I think they just have a bad rap! However, these are really very good. They are incredibly moist, and due to the dark unsulfured molasses there is a wonderful spiciness and rich flavor. I tried these muffins with several types of fruit, but liked the bright sweet flavor of the raspberries best. But feel free to use blueberries, pears or anything else you love. Raisins or walnuts would also be a nice addition.
1 2/3 cups wheat bran
1 cup boiling water
2 1/4 cups whole wheat flour
2 1/2 tsp Baking soda
1/2 tsp salt
3/4 cup honey
1/3 cup dark unsulfured molasses
1/3 cup, +1 Tbs of vegetable oil
3/4 cup brown sugar
2 large eggs
1 1/2 cups raspberries (frozen are great!)
Preheat the oven to 400 degrees. Prepare 1 muffin pan, (12 cups) with muffin liners.
In the bowl of a standing mixer, combine the wheat bran and boiling water. Let the mixture sit and cool for about 10 minutes while you prepare the following in a separate bowl: Mix together the flour, baking soda and salt. Add the flour mixture to the wheat bran. When the batter is thoroughly mixed in, add the honey, molasses, oil, sugar and eggs. When the batter is completely combined, gently fold in the raspberries with a large spatula.
Spoon the batter into the prepared muffin pan; it should fill 1 dozen standard sized muffin cups. Bake the muffins for 15-18 minutes, or until a toothpick comes out clean.