Golden Raisin Oat Bran Muffins: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

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

Equipment:

a muffin pan with 12 (1/2-cup) muffin cups

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.

Recipe by Ian Knauer

Photograph by Stephanie Foley