Best Bran Muffins From Sarabeths Bakery Recipes

MAPLE MUFFINS FROM SARABETH'S BAKERY

Steps:

• Position a rack in the center of the oven and preheat to 400°.
• Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan.
• Whisk the unbleached flour, whole wheat flour, baking powder, and salt together in a bowl.
• Whisk the maple syrup, melted butter, and milk together in another bowl, then whisk in the egg and yolk.
• Add the dry ingredients to the wet ingredients and stir just until smooth.
• Stir in the walnuts; let the batter stand so the dry ingredients can absorb the liquid, about 5 minutes.
• Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared muffin cups.
• Bake for 10 minutes; decrease the oven temperature to 375° and bake until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 more minutes.
• Cool in the pan set on a wire rack for 10 minutes; remove muffins to wire rack and cool completely.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

BAKERY-STYLE BRAN MUFFINS

Steps:

• Adust oven rack to lower middle position and heat oven to 375.
• Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
• Add brown sugar, increase speed to medum-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 and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
• Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
• Stir in bran and raisins.
• Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
• Divide batter evenly using ice cream scoop or spoon.
• Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
• Makes 12 small muffins or 6 jumbo muffins.

SARABETH'S BAKERY PUMPKIN MUFFINS

Steps:

• Position a rack in the center of the oven; preheat oven to 400°.
• Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
• Sift the flour, baking powder, cinnamon, ginger, , and salt together in a medium bowl.
• Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on high speed until creamy, about 1 minute.
• Gradually beat in the sugar, and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 mintues.
• Gradually beat in the eggs.
• Decrease the mixer speed to low; beat in the pumpkin (the mixture may look curdled).
• In thirds, beat the flour mixture, and mix until smooth.
• Add the raisins; increase speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
• Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared cups.
• Sprinkle the tops with sunflower seeds.
• Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a pick comes out clean, about 15 minutes more.
• Cool in the pan for 10 minutes; remove the muffins from the pan and cool completely (on wire rack).

OLD FASHIONED BRAN MUFFINS

Steps:

• 1. Preheat the oven to 350 degrees Reduce to 325 degrees, if using a convection oven. Using (2) 12 regular sized (3.5 oz) muffin tins, place (22) paper and/or foil baking cups/liners in all but two holes. Pour water 1/2 way up in the remaining holes.
• 2. In a large mixing bowl, measure all of the following: bran, buttermilk, applesauce, molasses, oil, sugar, salt. Mix well and let sit for 10 min.
• 3. While the bran is soaking, beat the two eggs and set aside. Measure the raisins and set aside. Measure the flour and mix well with the baking soda and baking powder and set aside.
• 4. After the bran has had time to soak, add eggs, raisins, flour, and vanilla. Do not overbeat.
• 5. Portion a scant 1/3 cup batter in each of the 22 muffin cups. The batter will come about 2/3 - 3/4 of the way up.
• 6. Place in oven and bake for about 22 minutes. The tops will spring back when touched. Check at 19 -20 minutes, as ovens vary.
• 7. Remove from oven and place on a rack to cool for 5-7 minutes. Remove from pan and continue to cool on th rack. Serve warm or at room temperature.