Drunk with muffins.
I’m back on the muffins and this time I’m going to take a healthy approach with an added touch of decadence. These bran muffins are moist and filling, sweetened with the addition of rum soaked raisins.
the learning curve
- I’ve got a new technique compared to my other muffin recipes. Instead of making a well out of the dry ingredients, I sifted the dry ingredients over the wet. It took less strokes to combine the mixture!
- I was worried that there was too much mixing involved in this recipe. I just used a firm, gentle touch and never over did it. This resulted in a tender, moist crumb. I think the gentle touch is most crucial when you add the flour and activate the gluten.
- The original recipe says to use water and puree the raisins, but I chose to add rum and keep the raisins whole. The other way sounds delicious too.
- These don’t rise as much as I hoped they would. I may try baking them for less time at 375°F. I appreciate any suggestions in the comments.
Rum Raisin Bran Muffins
- 2 C wheat bran
- 1 C raisins
- 1/2 C dark rum
- 1/2 C buttermilk
- 1 T orange zest
- 1/2 C brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 large egg white
- 1/4 C white flour
- 1/2 C whole wheat flour
- 1 t baking powder
- 1 t baking soda
- 1/2 t salt
- 12-cup muffin tin
- baking sheet
- 1 large bowl
- 2 medium bowls
Add the raisins to a medium bowl and pour the rum over them. Allow to soak for several hours to overnight. Drain the rum and reserve. Water it down to make it 1/2 C.
Preheat the oven to 350° F. Line the muffin tin with paper liners.
Spread the wheat bran on a baking sheet and toast in the oven for 6-8 minutes. Stir every couple minutes so that it cooks evenly. Allow to cool.
In the large bowl, combine the toasted bran, buttermilk, and reserved rum, then mix in the raisins, orange zest and brown sugar. Stir in the oil, egg and egg white.
In a medium bowl, mix together the flours, baking powder, baking soda, and salt, and sift directly onto the wet ingredients.
Stir until the ingredients are just combined. Distribute the batter evenly among the muffin tins, ensuring that they are completely filled and slightly mounded at the top.