Refrigerator Raisin-Bran Muffins
*******
Makes 32
muffins
This batter can
be refrigerated for up to 2 weeks. It’s an updated healthy version of the old
standard recipe made with shortening.
This large batch is great for family or
friends that are visiting, or you can take the batter along in a cooler to bake
at a family reunion. The batter might
darken a bit in the fridge, and it will expand, so put it in a big enough bowl
with an airtight lid.
Stir refrigerated batter before using and bake as
directed.
2 C wheat bran
1 ½ C wholewheat
pastry flour (soft-white wholewheat)
1 ½ C all-purpouse
unbleached flour
½ C sugar
1 TBL baking soda
2 tsp taking powder
1 ¼ tsp salt
1 tsp ground cinnamon
1 1/3 C raisins
4 large eggs
½ C coconut oil OR unsalted butter,
melted and cooled (1 stick)
2 C buttermilk, well
shaken
1 ½ C applesauce,
unsweetened
½ C honey
1 tsp vanilla extract
- Place oven rack in upper
two-thirds of oven. Preheat oven to 400ºF. Grease muffin tins or line with
muffin papers.
- Toast wheat bran by
spreading on large rimmed baking sheet. Bake until golden brown, about 5
minutes. Remove and set aside to cool completely.
- In a large bowl, stir
together bran, flours, sugar, baking soda, baking powder, salt, cinnamon
and raisins.
- In another large mixing
bowl, whisk eggs well. Add butter,
bit by bit, whisking until mixture is creamy. Stir in buttermilk,
applesauce, honey and vanilla. Fold in flour mixture until well combined.
- Into each muffin cup,
spoon ¼-cup batter. Bake for 18-20 minutes, or until puffed and golden,
and a wooden toothpick comes out clean. If you are using the tall muffin
papers, fill with 1/3-cup batter.
- Cool in pan on wire rack
for 5 minutes, then remove muffins to finish cooling on rack.
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