Plump Raisin Bran Muffins
By Joe
Source: Serious Eats — Stella Parks, Raisin Bran Muffins.
A raisin bran muffins recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat to 175°C (180°C). Mix wheat bran and boiling water in a big measuring cup. Leave to stand 5 minutes, next mix in Greek yogurt and eggs. Mix whole wheat flour, plain flour, sugar, cinnamon, baking powder, salt, bicarbonate of soda, nutmeg, plus butter in the bowl of a stand mixer fitted using a paddle attachment while that is happening. Mix on low speed till the butter is incorporated, next add bran mixture and keep only till the batter is well mixed. Scrape the bowl plus fold the batter once or twice to check that it's well mixed from the bottom up, next lightly turn in the raisins if using with a flexible spatula. Share the batter between 12 gently greased muffin cups, around 4 ounces (1/2 cup; 115g) every. This is enough to completely fill every cup using a little mountain of batter, yet do not be alarmed; it will rise significantly yet spread very little overall. Scatter with flaxseed, and bake till puffed and firm, around 18 minutes if you like. Eat while warm, plus store leftovers in an airtight container for upwards to 2 days.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
12.5 g per serving
25 % of the 50 g daily maximum · 50 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 288 kcal |
| Protein | 5.7 g |
| Carbohydrate | 38.7 g |
| of which sugars | 13 g |
| of which free sugars | 12.5 g |
| Fat | 13.3 g |
| of which saturates | 7.7 g |
| Fibre | 3.4 g |
| Salt | 0.53 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
