Whole Grain Raisin Muffins

Taken from Desert Culinary blog (Adapted from King Arthur Flour BC) - accdg to the blogger: "these are dense texture, but not heavy "hockey puck". Dense and moist. Tender because of bmlk. Just enough sweetness"

YIELD: 9 muffins(til top dark nonstick tin)

COMMENT: Slight sweet, even if i reduced the amount of brown sugar. Wasn't crumbly, light and moist, not heavy and dense at all (even if i use WW) probably because i didn't bake too long. Oatmeal wasn't distinct. Just enough raisins. Just a hint of cinamon (not too strong, a bit mild cinamon taste)

Not as domed, but presentably domed cracked top with or w/o liners. Didn't stick much to liners. I think these have better texture and healthier than Raisin Bran Muffins That Work (Dec 4, 2005)

CHANGES:

• 1/4 c semi pk br sugar = 1/2 c br sugar
• 1 t cinnamon = 1 1/2 t cin
• 1/4 c raisins = 1/2 c raisins

EQUIPMENT:
Mid rack, dark nonstick muffin tin. Forgot to pour water on empty tins, but nothing happened. 400º 17 min

PRECEDURE:
1. Mixed dry
2. Combined wet. Buttermilk (w/ 1 T vinegar), let sugar dissolve before adding beaten egg , oil and honey. Soaked the bran and oats about 4-5 hrs.
3. Soaked raisins in boiling water. Pat dry then combined some of dry mixture into it ( so it won't sink at the bottom of muffin)
4. Combined wet and dry. Batter was a little wet (liquidy); stir in raisins
5. Pour until top. Bake 400º 17min, just right, nothing clinging but top of muffins were moist. But top of muffins were a little wet(but i like the wet texture) maybe i should've bake longer.
6. Made 1 unlined muffin, Not as hard to remove from tin.
7. Turn muffins sideways immediately


RECIPE:
1 cup buttermilk
1/3 cup canola oil
2 eggs
1/2 cup brown sugar
1/4 cup molasses
3/4 cup wheat bran
1/2 cup rolled oats
1 1/4 cups whole wheat flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 tablepoon baking powder
1/2 cup golden raisins

In a medium bowl, mix milk, oil, eggs, brown sugar and molasses - whisking to combine. Stir in the wheat bran and oats. Allow this to set for 15 minutes to soften the oats.

Preheat the oven to 425

In a medium bowl, whisk together the flour, cinnamon, salt, and baking powder. Stir in the raisins. Add this mixture to the wet ingredients and stir just until combined.

Lightly spray a 12 cup muffin tin with cooking spray. Evenly distribute the batter between the 12 cups. Bake for about 14 minutes, or until the top springs back when lightly touched. When done, remove the muffins from the pans as soon as you can handle them. Try not to leave them in the pan for longer than 5 minutes. Cool completely on a wire rack.