GIANT BRAN AND RAISIN MUFFINS

Giant Bran and Raisin Muffins image

Provided by Martha Stewart

Yield Makes 6

Number Of Ingredients 12

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6 tablespoons unsalted butter, melted, plus more for pans
2 cups unprocessed wheat bran
1 1/2 cup giant raisins
1 cup prune juice
1 cup plain nonfat yogurt
6 tablespoons unsulphured molasses
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Steps:

Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
Turn muffins out of the pan, and let them cool on a rack.