BRAN MUFFINS FROM SARABETH'S BAKERY

Bran Muffins from Sarabeth's Bakery image

Provided by ratherbeswimmin

Time 1h10m

Yield 10 muffins

Number Of Ingredients 12

softened unsalted butter, for the pan
1 2/3 cups wheat bran (not bran breakfast cereal)
1 2/3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/4 cup superfine sugar
1/3 cup mild honey, plus
1 tablespoon mild honey
2 large eggs, at room temperature, beaten
1 cup whole milk
1 cup seedless raisin

Steps:

Position a rack in the center of the oven; preheat to 400°.
Brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
Whisk the bran, flour, baking powder, and salt together in a bowl.
Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute.
Gradually add the sugar; beat, scraping the sides of the bowl often with a silicone spatula until the mixture is very light in color and texture, about 5 minutes.
Add the honey and beat for 1 minute.
Gradually add in the eggs, beating well after each addition.
Decrease mixer speed to low; in thirds, beat in the bran mixture, alternating with two equal additions of milk, scraping down the sides of the bowl often, and mix until smooth.
Stir in the raisins.
Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are browned and a cake tester comes out clean, about 15 minutes more.
Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.