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MUFFINS - Raisin Bran Muffins
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| Bran Raisin Muffins Gourmet | January 2003 Yield: Makes about 60 muffins | |
| 3 cups | all-purpose flour |
| 2 cups | whole-wheat flour |
| 1 tablespoon plus 2 teaspoons | baking soda |
| 2 teaspoons | salt |
| 2 cups | quick-cooking oats |
| 2 cups | All-Bran or other 100% bran cereal |
| 1 cup | raisin bran cereal |
| 1 cup | Grape-Nuts cereal |
| 1 cup | raisins |
| 2 sticks (1 cup) | unsalted butter, melted and cooled |
| 1 qt | well-shaken buttermilk |
| 2 cups | granulated sugar |
| 1/2 cup | packed brown sugar |
| 4 large | eggs |
Special equipment: a muffin pan with 1/2-cup muffin cups
Preheat oven to 350°F. Generously butter muffin cups.
Whisk together flours, baking soda, and salt in a large bowl, then stir in oats, cereals, and raisins. Whisk together butter, buttermilk, sugars, and eggs in another bowl, then add to cereal mixture and stir until just combined. (Batter will be very thick.)
Spoon 1/3 cup batter into each muffin cup and bake in middle of oven until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.
Cooks' notes:
• Batter keeps in an airtight container, chilled, 1 month.
• Baked muffins keep in an airtight container 3 days.
• If you're not baking a full pan of muffins, fill empty muffin cups three-fourths full with water.
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