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Bran Muffins

1 14 cups all-purpose flour
14 cup whole wheat flour
1 14 teaspoons baking powder
12 teaspoon baking soda
34 teaspoon table salt
1 14 teaspoons ground cinnamon
34 teaspoon ground allspice
12 teaspoon nutmeg, freshly ground
7 tablespoons unsalted butter, softened
12 cup dark brown sugar, plus
2 tablespoons brown sugar
2 large eggs
2 12 teaspoons vanilla extract
3 tablespoons unsulphured molasses
14 cup sour cream
1 cup buttermilk, plus
3 tablespoons buttermilk
1 12 cups wheat bran


Adjust oven rack to lower middle position and heat oven to 375 degrees. 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 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 one 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.

Source: www.food.com