Recipe - Bakery-Style Bran Muffins

1 One fourth cup Flour; allpurpose
One fourth cup Flour; wholegrain wheat
1 One fourth teaspoon Baking powder
One half teaspoon Baking soda
Three fourths teaspoon Salt
1 One fourth teaspoon Cinnamon
Three fourths teaspoon Allspice
One half teaspoon Nutmeg
7 tablespoon Butter; unsalted, softened
One half cup Dark brown sugar; plus 2
tablespoons
2 lg Eggs
2 One half teaspoon Vanilla
3 tablespoon Molasses
One fourth cup Sour cream
1 cup Buttermilk; plus 3
tablespoons
1 One half cup Wheat bran
1 cup Raisins

Heat oven to 375F. Mix flour through nutmeg in a bowl and set aside.

Beat the butter until light and fluffy, 1 to 2 minutes. Add the brown sugar
and beat until combined and fluffy, about 1 minute more. Add eggs one at a
time, beating well. Beat in vanilla, molasses and sour cream, and beat 1
minute more. Add the buttermilk and half of the flour mixture. Beat in the
remaining flour mixture until incorporated and slightly curdled looking.
Stir in bran and raisins.

Pour batter into greased muffin tins. Bake until a toothpick inserted in
the center of a muffin comes out dry or with a few moist crumbs attached,
about 25 minutes. Do not overbake! Cool on a rack 5 minutes and turn out to
finish cooling.

Makes 12 small or 6 jumbo muffins.

Recipe by: Cook Magazine

Posted to MCRecipe Digest V1 #998 by "LAROSE, JOSEE"
JOSEE.LAROSE@bdc.x400.gc.ca on 1998,