Moist Bran Muffins
These over-night muffins are easy to make and bake up beautifully. They stay moist too!
Foto: RecipeGirlBahan-bahan
- ¾ cup boiling water
- 1¼ cups bran cereal ((not flakes), divided (I use "Bran Buds"))
- ¾ cup raisins
- ¾ cup packed light or dark brown sugar
- ¼ cup vegetable or canola oil
- 2½ cups whole wheat flour ((traditional or white whole wheat))
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 large egg
- ¾ cup buttermilk
- ½ cup orange juice
Langkah-langkah
Pour boiling water over ¾ cup of the bran cereal in a small mixing bowl. Add the raisins, brown sugar and oil. While the bran mixture cools, whisk together the flour, baking soda, baking powder and salt in a large mixing bowl.
Beat the egg with the buttermilk and orange juice in a large measuring cup. Add this mixture to the dry ingredients. Stir in the remaining ½ cup bran cereal, then the bran/raisin mixture. Cover the bowl and refrigerate overnight.
The next day, preheat oven to 375°F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.
Fill each cup two-thirds full with batter. Bake the muffins until a cake tester inserted in the center comes out clean, 23 to 26 minutes for regular-sized muffins (35 to 40 minutes for jumbo muffins).
Remove from oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling, or serve warm, as desired.
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