Rainy Day Baking: Cinnamon Raisin Buttermilk Bran Muffins
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Rainy Day Baking: Cinnamon Raisin Buttermilk Bran Muffins

Cinnamon Raisin Buttermilk Bran Muffins | www.chefjenswitzer.com
You'll often find me in my galley of our Hatteras motor yacht on rainy day.  This weekend was no exception.  Saturday was a wash out so I decided to bake muffins.  My husband had been asking for bran muffins for an easy week day breakfast so I pulled out an old recipe that I had in my recipe box.  This recipe box is filled with all the family favorites that I collected growing up.  You know, the hand written, food stained recipes that remind you of warm family memories?  This bran muffin recipe was one that we made frequently when I was growing up.

These bran muffins are made with buttermilk which gives them an edge up from other bran muffins.  I also find the bran muffins can be a bit bland so I kicked the recipe up a notch with a pumpkin pie cheesecake spice blend from Wildtree (or a mix of sugar and pumpkin pie spice blend) along with raisins.

The result?  A tender and moist muffin with a hint of cinnamon and spice that makes you crave another one. 

This recipe make a LOT of muffins: about 4 dozen regular size muffins.  However, you can refrigerate the batter for a couple days and make fresh muffins each morning.  The original recipe claims the batter can be kept refrigerated for 6 weeks.  I am not sure I would advocate that but keeping the extra batter for a week in the refrigerator.

The original recipe was made with Nabisco 100% bran which is no longer available in the US.  You can purchase it in Canada under the Post brand.  However, I found that using Kellogg's All-Bran Bran Buds or Post Grape-nuts are two substitutes that work well in the recipe.

Cinnamon Raisin Buttermilk Bran Muffins

In a medium bowl, combine:

  • 2 cups of Kellogg's All-Bran Bran Buds
  • 2 cups of boiling water

Set aside while you prepare the batter.

In a large mixing bowl, cream:
  • 1 cup of shortening or coconut oil
  • 3 cups of sugar
  • 4 eggs

Stir in the following:

Once combined, add in:
  • the soften bran buds
  • 4 cups of All Bran Bran Flakes or Original All Bran 

Stir to combine.

The flakes will make a muffin that is lighter and the bran flavor will be not as strong.  The All Bran will make a more traditional bran muffin.

Then add 1 cup of raisins; stir to combine.

Place a scoop batter in muffin tins lined with paper muffin cups.  The batter should come almost to the top of the muffin cup.

Bake 400 degrees F for 15 to 25 minutes, depending upon the size of your muffins, or until golden brown.

Cool on a baking rack and then place any extras in an airtight storage container.

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