Makes12 muffins
- Active time:20 min
- Start to finish:40 min
January 2009
“America needs more bran,” says food editor Ian Knauer. It’s hard to argue when your mouth is full of one of his crumbly, deliciously buttery bran muffins. Golden raisins (left over from Tony Oltranti’s Panettone Bread Pudding) add sunny bursts to this healthful snack.
-
2
cups
all-purpose flour
-
3/4
cup
oat bran
-
1/4
cup
sugar
-
2
teaspoons
baking powder
-
3/4
teaspoons
baking soda
-
1
teaspoon
salt
-
1/2
teaspoon
cinnamon
-
1
cup
well-shaken buttermilk
-
1/3
cup
mild honey
-
1/2
stick unsalted butter, melted and cooled
-
2
large eggs
-
1
cup
golden raisins
-
Preheat oven to 375°F with rack in middle. Butter muffin pan.
-
Whisk together flour, oat bran, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
-
In a separate bowl, whisk together buttermilk, honey, butter, and eggs. Add to dry ingredients along with raisins and stir until just combined.
-
Divide batter among muffin cups. Bake until a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool.
Cooks’ note: Muffins keep in an airtight container at room temperature 3 days.