Bran muffins are proudly old-school. This muffin would never be confused with a cupcake.
|Butter (for the pan)|
|1¾||cups Kellogg’s All-Bran Original cereal|
|⅓||cup vegetable oil|
|⅔||cup packed light brown sugar|
|1||cup all-purpose flour|
|¼||cup whole-wheat flour|
|2||teaspoons baking soda|
|Heaping ½ teaspoon salt|
1. In small, heatproof bowl, combine the raisins and enough boiling water to cover them. Cover and set aside for 15 minutes. Drain and dry the raisins on paper towels.
2. Set the oven at 400 degrees. Butter 12 muffin cups.
3. In a food processor, work a heaping ¾ cup of the bran cereal until finely ground.
4. In a bowl, beat the egg, buttermilk, oil, and sugar until the sugar dissolves. Add the remaining unprocessed cereal; set aside for 5 minutes to soften.
5. In a large bowl, whisk the all-purpose and whole-wheat flours with the baking soda and salt until thoroughly blended. Add the ground bran cereal and stir to combine. Add the raisins and toss until they are evenly coated with flour. Make a well in the center.
6. Pour the egg mixture into the well. With a wooden spoon, gently fold the wet and dry ingredients together for no more than 10 to 12 seconds or just until the flour mixture is moistened. There will still be lumps in the batter but that is OK.
7. Using a ⅓-cup measure, fill each muffin cup nearly to the top.
8. Bake for 18 minutes or until the muffins are lightly browned and a toothpick inserted into the center comes out clean or with a few crumbs. Turn the pan halfway through baking.
9. Remove the muffins from the pan and transfer to a wire rack. Store leftovers in an airtight container lined with a paper towel. Holly Jennings