Raisin Bran Muffins

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This is from a Gourmet cookbook I got at McNally Robinson for 9.99. It has 1000 pages, but no pictures. I usually don't go for books like that because the sheer number of recipes sort of devalues them. However, I really trust Gourmet's recipes so got it anyway. It has a lot of good looking ones, and ones I recognize from the magazine. I think it's a nice bran muffin recipe - and I added half raisins, half mixed dried fruit and whenever you get a sour cherry it's so good.
Makes 24 or so.

"Moist and light" (that's true)
It suggests if you don't want to bake it all at once, to keep the batter in the fridge to bake later. It says: the batter can be refrigerated in an airtight container for up to 2 weeks (it may darken slightly); the batter will expand somewhat so make sure your container has ample room. Stir the batter before using and bake as many muffins as desired. If you're not baking a full pan of muffins, fill the empty muffin cups three-quarters full with water.


2 cups wheat bran
1.5 cups whole wheat flour
1.5 cups all purpose flour
1/2 cup sugar
1 tbsp baking soda
2 tsp baking powder
1 1/4 tsp salt
1 tsp ground cinnamon
1 1/3 cup raisins
4 large eggs
1 stick (8 tbsp) unsalted butter, melted and cooled
2 cups well-shaken buttermilk
1 1/2 cups unsweetened applesauce
1/2 cup mild honey
1 tsp vanilla extract

Put rack in middle of oven and preheat to 400. Generously butter muffin cups or line with paper.

Spread wheat bran on a large shallow baking sheet and bake until golden brown, about 5 minutes. Cool completely on pan in rack (careful! it can burn quickly!)

Stir together wheat bran, flours, sugar, baking soda, baking powder, salt cinnamon and raisins in a large bowl.

Whisk together eggs in another large bowl until well combined. Add butter, a little at a time, whisking until mixture is creamy. Stir in buttermilk, applesauce, honey, and vanilla, then fold in the flour mixture until well combined.

Spoon 1/4 cup batter into each cup (if you do this, it will make about 32 muffins - otherwise you can fill them fuller and get 24). Bake until puffed and golden, about 18-20 minutes. Cool in pan on rack for 5 minutes, then remove and cool on rack.

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