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Bran and Raisin Muffins
by Chef John Vyhnanek
Total time = 1 1/2 hours Serving Yield = about 18 muffins |
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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 |
 | 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 a #12 ice cream scoop, scoop the muffin mixture and deposit one scoop into each paper liner. Place in the oven and bake for 25-30 minutes or until a wooden toothpick inserted in the center of a muffin pulls out clean. Let cool for 5 minutes then remove the muffins to cool on a wire cake rack. |
| This recipe comes from Chef John Vyhnanek's cooking site Good Cooking |