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Bran and Raisin Muffins
Chef John Vyhnanek
Ingredients
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup brown sugar, packed
1/4 cup molasses
2 cups raisins
2 tablespoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/4 teaspoon nutmeg
3 cups flour
1 1/2 cups bran
1/4 cup melted butter
1 1/2 cups milk
Directions
In a large mixing bowl beat the butter and shortening with the brown sugar until smooth. Beat in the eggs and molasses and mix until light and fluffy. Add all the remaining ingredients and fold in; be careful not to over-mix as the muffins will then be tough after baking. Preheat your oven to 375 degrees F. Refrigerate the mixture for one hour.
Place cup cake liners in greased muffin tin. With an ice cream scoop, scoop the muffin mixture and deposit one scoop into each paper liner. Place in the oven and bake for 25 to 30 minutes or until a wooden toothpick inserted in the center of a muffin pulls out clean. Let cool for five minutes then remove the muffins to cool on a wire cake rack.