Bran Bud Muffins

It’s so cold today, spring doesn’t feel like even a remote possibility,  – 30 degrees C,  so it’s a morning for muffins;  a carb treat and some additional heat in the kitchen from the oven.

Bran Bud Muffins

1 1/3 cup flour

1/2 cup brown sugar

1 1/2 tsp baking powder

3/4 tsp baking soda

1 1/2 tsp cinnamon

pinch of salt

1 1/2 cups bran buds cereal

1 cup raisins

1 1/4 cup buttermilk

1 egg

1/3 cup canola oil

In a large bowl, combine flour, sugar, baking power, baking soda, salt and cinnamon.  Add bran buds and raisins and stir.  In a smaller bowl, mix together egg, oil and buttermilk.  Form a well in the dry ingredients and pour in the milk mixture.  Mix together to form batter, stirring gently.  Divide batter into 12 jumbo muffin papers and bake for 15 minutes at 375 degrees F, till golden brown.

“Where have all the raisins gone?”  Have you ever bitten into your muffin and wondered just that?  There’s nothing more dispiriting (a sinking feeling, really)  than a muffin with all its  good bits lurking, hiding even,  in the  shadowy underworld at the bottom of the muffin.  Raisins (and other dried fruit) have a lot of concentrated sugar on their surface that will make the batter too tender around them and will cause the  sad downward spiral.  But there are a couple of simple  solutions.  In this recipe, the raisins are added into the dry ingredients, which coats the raisins with flour and so prevents the sinking of the raisins.  The other solution is to rinse the raisins in cold water and then add them into the recipe with the wet ingredients.  And there you go,  no more sad, sinking raisins.

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3 Comments (+add yours?)

  1. Rhonda
    Apr 01, 2014 @ 07:13:09

    dosent say what temperature to bake them at.

    Reply

  2. Janet
    Feb 25, 2011 @ 15:10:07

    Oh, I can almost smell them! They look good. A good cup of coffee would be just the topper.

    Reply

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