recipes@decwrl.UUCP (11/06/87)
MUFFINS-2(B) USENET Cookbook MUFFINS-2(B) BRAN MUFFINS MUFFINS-2 - Very rich and moist muffins with bran, raisins, nuts, and dates I experimented a lot to find the ultimate bran muffin recipe. I started with a recipe from the Betty Crocker Cookbook, but I've changed it enough that I'm willing to take all the credit for it. INGREDIENTS (12 large muffins) 1 egg 1 3/4 cups cream 3/4 cups vegetable oil 1 cup wheat bran 1 Tbsp baking powder 1 tsp salt 1 cup dark molasses 3/4 cup whole wheat flour 3/4 cup rice flour 1/3 cup uncooked oatmeal 1 cup chopped nuts 3/4 cup raisins 3/4 cup chopped dates PROCEDURE (1) Preheat the oven to 350 deg. F. Grease the bot- toms of your muffin pan. Chop the nuts and dates. (2) Beat the egg, then add to it cream and oil. Mix this together well, then mix in the bran and let it sit there and absorb liquid for about five minutes. (3) In another large bowl measure and slightly blend the wheat and rice flour and the oatmeal. (4) Now that it's been about five minutes, add the baking powder, salt, and molasses to the soaking bran and mix thoroughly. (5) Dump the bran mixture into the flour mixture and blend a bit, then fold in the nuts, raisins, and dates. Try not to mix too much because overmixing can degrade the texture of the muffins. (6) Fill muffin tins about to the top and bake at 350 deg. F for about 25 minutes. NOTES You can use milk instead of cream, but the muffins will not be as rich and moist. Using 1/3 hazelnuts and 2/3 walnuts adds a distinctive fla- vor. I like to let the batter sit in the refrigerator for a while (a few hours to overnight) before I bake it. RATING Difficulty: moderate. Time: 15 minutes preparation, 30 minutes baking and cooling. Precision: measure the ingredients. CONTRIBUTOR Brad Chen DEC Western Research Laboratory, Palo Alto, Calif., USA chen@decwrl.dec.com