Sunday, May 12, 2013

Recipe #29: Best Bran Muffins

Posted by Unknown




Currants seem to be the theme lately in my baking adventures. First step is to plump the currants which is simply simmering them in some water for 10 -15 minutes. What's interesting about this bran muffin recipe is that you add a ripe banana and molasses. Once the recipe is put together you refrigerate it overnight.

I pulled the batter out the next day and it plumped up in size. I rechecked the recipe to see how many muffins the recipe was supposed to yield and it said 12. There was so much batter that I thought there is know way I am going fit all of it in just 12 muffin cups. So... I filled them out as much as I thought would be appropriate and saved some batter and made an additional 4 muffins. However, once they baked they didn't plump up and rise like other muffin recipes so in hindsight I would make sure all the batter is evenly distributed into 12 muffins. I should know by now that Tom Douglas knows what he is doing and to just follow the damn recipe!

The result: They were truly delicious and you only need one. They are moist, dense, full of flavor and a hearty breakfast choice.

For full recipe see page 77 in the Dahlia Bakery Cookbook

Additional note: Baked them again and this time fit all the batter into 12 muffin cups. They turned out beautifully!



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