bran fruit muffin

Susan Reid’s selected bran-and-fruit muffins include raisins in a sturdy, lightly sweet bran batter. The recipe recommends a wheat-bran cereal and describes making fresh, warm muffins from a batter prepared ahead.

Boiling water softens the first portion of bran cereal. Once this mixture has cooled, vegetable oil and a whole egg are mixed into it, while flour, granulated sugar, baking soda, baking powder and salt are whisked separately with the raisins.

Buttermilk and the selected light brown sugar are combined and stirred into the dry ingredients. The second portion of bran cereal follows, then the softened bran mixture, before the covered batter rests overnight in the refrigerator.

The batter is stirred briefly and scooped into greased muffin wells. This selected pan treatment produces the crustier edge offered by the baker.

The muffins bake until a tester comes out clean and rest in the pan on a rack before removal. Their raisins, softened cereal and two sugars give this selected version its fruit-filled, lightly sweet bran character.