Bran Muffins From Sarabeths Bakery Food

SARABETH'S BAKERY PUMPKIN MUFFINS

Steps:

• Position a rack in the center of the oven; preheat oven to 400°.
• Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
• Sift the flour, baking powder, cinnamon, ginger, , and salt together in a medium bowl.
• Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on high speed until creamy, about 1 minute.
• Gradually beat in the sugar, and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 mintues.
• Gradually beat in the eggs.
• Decrease the mixer speed to low; beat in the pumpkin (the mixture may look curdled).
• In thirds, beat the flour mixture, and mix until smooth.
• Add the raisins; increase speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
• Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared cups.
• Sprinkle the tops with sunflower seeds.
• Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a pick comes out clean, about 15 minutes more.
• Cool in the pan for 10 minutes; remove the muffins from the pan and cool completely (on wire rack).

BAKERY-STYLE BRAN MUFFINS

Steps:

• Adust oven rack to lower middle position and heat oven to 375.
• Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
• Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer.
• Add eggs one at a time, beating thoroughly before adding the next.
• Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
• Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
• Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
• Stir in bran and raisins.
• Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
• Divide batter evenly using ice cream scoop or spoon.
• Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
• Makes 12 small muffins or 6 jumbo muffins.

MAPLE MUFFINS FROM SARABETH'S BAKERY

Steps:

• Position a rack in the center of the oven and preheat to 400°.
• Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan.
• Whisk the unbleached flour, whole wheat flour, baking powder, and salt together in a bowl.
• Whisk the maple syrup, melted butter, and milk together in another bowl, then whisk in the egg and yolk.
• Add the dry ingredients to the wet ingredients and stir just until smooth.
• Stir in the walnuts; let the batter stand so the dry ingredients can absorb the liquid, about 5 minutes.
• Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared muffin cups.
• Bake for 10 minutes; decrease the oven temperature to 375° and bake until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 more minutes.
• Cool in the pan set on a wire rack for 10 minutes; remove muffins to wire rack and cool completely.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

BRAN MUFFINS FROM SARABETH'S BAKERY

Steps:

• Position a rack in the center of the oven; preheat to 400°.
• Brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
• Whisk the bran, flour, baking powder, and salt together in a bowl.
• Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute.
• Gradually add the sugar; beat, scraping the sides of the bowl often with a silicone spatula until the mixture is very light in color and texture, about 5 minutes.
• Add the honey and beat for 1 minute.
• Gradually add in the eggs, beating well after each addition.
• Decrease mixer speed to low; in thirds, beat in the bran mixture, alternating with two equal additions of milk, scraping down the sides of the bowl often, and mix until smooth.
• Stir in the raisins.
• Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
• Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are browned and a cake tester comes out clean, about 15 minutes more.
• Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.