Cooking with COOKS Illustrated: Better Bran Muffins

These “Better Bran Muffins” from Cooks Illustrated are quite good.  They are dark from the molasses in them which adds a nice flavor.  Very different from my usual bran muffins.  Are they indeed better?  I think it depends entirely on what you are looking for.  This bran muffin recipe won’t replace my current recipe, but it will be used alternately with my current one.

The recipe for Better Bran Muffins can be found here.  These are the ingredients used:

1 cup raisins
1 teaspoon water
2 1/4 cups All-Bran Original cereal ; (5 ounces)
1 1/4 cups unbleached all-purpose flour ; (6 1/4 ounces)
1/2 cup whole wheat flour ; (2 1/2 ounces),
2 teaspoons baking soda
1/2 teaspoon table salt
1 large egg
1 large egg yolk
2/3 cup packed light brown sugar ; (4 2/3 ounces)
3 tablespoons mild molasses ; (or light)
1 teaspoon vanilla extract
6 tablespoons unsalted butter ; (3/4 stick), melted and cooled
1 3/4 cups plain whole-milk yogurt

I like that my “old” bran muffin recipe includes fresh carrots and apples.  Here is that recipe:

                                Good Morning Bran Muffins

1  1/4 cup Whole bran cereal
1 1/4 cup Skim milk
1 Egg
1/3 cup Margarine ; melted
1 cup Carrots ; shredded
1 cup Apple ; unpeeled, shredded
1/2 cup Raisins
1 1/2 cup Flour
1/2 cup Splenda
1 tbsp Baking powder
2 teaspoon Cinnamon
1/2 teaspoon Salt
Combine cereal and milk; let stand 5 minutes.

Sitr in egg and margarine; add carrots, apple and raisins.  Combine remaining ingredients ina a large bowl.  Sitr cereal mixture into dry ingredients just until moistened.  Spoon batter in 12 large greased muffin cups (or foil liners).

Bake at 400 about 20-25 minutes, until golden brown.  Cool in pan for 5 minutes, then cool on wire rack.

It’s thyme to eat!

Explore posts in the same categories: Bread & Breakfast, Uncategorized

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