Custom Search

Recipe for "muffins-2"

NAME

     MUFFINS-2 - Very rich and moist muffins with bran,  raisins,
     nuts, and dates
     I experimented a  lot  to  find  the  ultimate  bran  muffin
     recipe.   I  started  with  a  recipe from the Betty Crocker
     Cookbook, but I've changed it enough  that  I'm  willing  to
     take all the credit for it.

INGREDIENTS (12 large muffins)

     1         egg
     420 ml    cream
     180 ml    vegetable oil
     60 g      wheat bran
     15 ml     baking powder
     5 ml      salt
     250 ml    dark molasses
     100 g     whole wheat flour
     120 g     rice flour
     30 g      uncooked oatmeal
     100 g     chopped nuts
     100 g     raisins
     100 g     chopped dates

PROCEDURE

          (1)  Preheat the oven to 175 deg. C.  Grease  the  bot-
               toms of your muffin pan.  Chop the nuts and dates.
          (2)  Beat the egg, then add to it cream and  oil.   Mix
               this  together  well, then mix in the bran and let
               it sit there and  absorb  liquid  for  about  five
               minutes.
          (3)  In another large bowl measure and  slightly  blend
               the wheat and rice flour and the oatmeal.
          (4)  Now that it's been about  five  minutes,  add  the
               baking  powder,  salt, and molasses to the soaking
               bran and mix thoroughly.
          (5)  Dump the bran mixture into the flour  mixture  and
               blend  a  bit, then fold in the nuts, raisins, and
               dates.  Try not to mix too much because overmixing
               can degrade the texture of the muffins.
          (6)  Fill muffin tins about to the top and bake at  175
               deg. C for about 25 minutes.

NOTES

     You can use milk instead of cream, but the muffins will  not
     be as rich and moist.
     Using 1/3 hazelnuts and 2/3 walnuts adds a distinctive  fla-
     vor.
     I like to let the batter sit in the refrigerator for a while
     (a few hours to overnight) before I bake it.

RATING

     Difficulty: moderate.   Time:  15  minutes  preparation,  30
     minutes   baking   and   cooling.   Precision:  measure  the
     ingredients.

CONTRIBUTOR

     Brad Chen
     DEC Western Research Laboratory, Palo Alto, Calif., USA
     chen@decwrl.dec.com