Raisin Bran Muffins That Work

Recipe #73061
YIELD: 8 muffins

COMMENT: Nice dome, cracked. Filled tins full. Same height, with or without liners. Didn't stick to liners. Crumbly and dense. Sweet taste (may reduce sugar next time because raisins add to the sweetness of muffin)

CHANGES:
1/3 c oil = instead of 1/2 c
1/4 c honey = for molasses
1/3 c brown sugar = 3/4 c
1/4 c raisins, 1/4 c walnut = instead of 1 c raisins

EQUIPMENT: Mid rack: dark nonstick muffin tins. Pushed to innermost of oven. 2 loaves (Banana Lemon Sensation) are near the oven door (veritically placed).

Sides and bottom turned dark brown even if I lowered the temp by 25-50º. A few min more in oven will defintely burn them.

PROCEDURE:
1. Followed the recipe as is
2. Dredged the raisins and walnuts in part of combined dry ingredients then fold into mixture. So they didn't sink to the bottom, were evenly distributed.
3. Batter was thick
4. Filled the tins full. Lined 2 muffins with cups. Produced domed tops with or without liners.
5. BAke 350-375º 18min. Foiling once domed


RECIPE:
2 eggs
1 cup 1% low-fat milk
1/2 cup canola oil
1/4 cup molasses
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 1/2 cups wheat bran
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins (or blueberries, unthawed if frozen)

1. Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
2. In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
3. Stir in bran; let stand for 5 minutes.
4. In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
5. Carefully stir in raisins, being careful not to overmix.
6. Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
7. Spoon into paper-lined muffin cups, filling right to the top.
8. Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
9. As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
10. Remove muffins from pan and cool on rack.