Honey-Bran Muffins

Preparation info

  • Yield:

    36

    muffins, 4 ounces each
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This healthy muffin can stand in as a light breakfast all by itself. If the muffins seem heavy and do not mushroom out much as they bake, you may need to increase the water a little. The consistency of the batter will vary with the type of bran used; smaller pieces absorb more liquid.

Ingredients

  • cups (420 ml) water
  • 1 pound 3 ounces (540 g) unprocessed wheat bran
  • 4 ounces (115 g) wheat germ
  • Butter and Flour Mixture or pan spray
  • 12 ounces (340 g) unsalted butter, at room temperature
  • 1 pound 5 ounces (595 g) light brown sugar
  • 1 cup (240 ml) or 12 ounces (340 g) molasses
  • 1 cup (240 ml) or 12 ounces (340 g) honey
  • 6 eggs, at room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 1 pound 12 ounces (795 g) bread flour
  • teaspoons (10 g) baking powder
  • 2 tablespoons (24 g) baking soda
  • 1 teaspoon (5 g) salt
  • cups (420 ml) half-and-half, at room temperature
  • cups (540 ml) water, at room temperature
  • 6 ounces (170 g) dark raisins

Method

  1. Bring the water to a boil and pour over the bran and wheat germ. Mix to combine and set aside to cool.
  2. Line muffin pans with paper cups, skipping every other space because this amount of batter will make the muffins mushroom out on top of the pan as they bake. Grease the top of the pans around each cup with butter and flour mixture or use pan spray; set aside (see Note).
  3. Cream together the butter and brown sugar until fluffy. Combine the molasses, honey, eggs, and vanilla; add to the butter mixture. Fold in the soaked bran and wheat germ.
  4. Sift together the bread flour, baking powder, baking soda, and salt. Add to the batter in 3 parts, alternating with the half-and-half and the buttermilk. Stir in the raisins.
  5. Use an ice cream scoop to portion 4 ounces (115 g) batter into each muffin cup.
  6. Bake at 375°F(190°C) for about 25 minutes or until dark brown and baked through. To check if the muffins are done, press down in the center, they should spring back. As soon as the muffins can be handled, either remove them from the pans or tilt them in the pans to allow air underneath; this will keep the muffins from getting wet on the bottom.