Honey-Bran Muffins

Name: Honey-Bran Muffins
Yield: Yield: 36 muffins, 4 ounces (115 g) each
Ingredients: Butter and Flour Mixture or pan spray; 1 cup (240 ml) or 12 ounces (340 g) honey; 1 cup (240 ml) or 12 ounces (340 g) molasses; 1 pound 5 ounces (595 g) light brown sugar; 12 ounces (340 g) unsalted butter, at room temperature; 2 tablespoons (24 g) baking soda; 1 teaspoon (5 g) salt; 1¾ cups (420 ml) half-and-half, at room temperature; 2¼ cups (540 ml) water, at room temperature; 6 ounces (170 g) dark raisins; 6 eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; 1 pound 12 ounces (795 g) bread flour; 2½ teaspoons (10 g) baking powder; 1¼ cups (420 ml) water; 1 pound 3 ounces (540 g) unprocessed wheat bran; 4 ounces (115 g) wheat germ

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

1¼ cups (420 ml) water
1 pound 3 ounces</

Dessert
Cake
Vegetarian
Breakfast

Method

Bring the water to a boil and pour over the bran and wheat germ. Mix to combine and set aside to cool.
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 (