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Bran muffins

Author
JWU College of Culinary Arts

Yield
5 lbs., 6.5 oz. (2,438 g)

Recipe ID
P00263

Ingredients
US standard
Metric
Sugar, light brown
7.5 oz.
210 g
Extract, vanilla
.25 oz.
5 g
Butter
4.5 oz.
125 g
Eggs, whole
4.5 oz.
125 g
Molasses
8 oz.
225 g
Bran flakes
7.5 oz.
210 g
Flour, bread
1 lb.
450 g
Cinnamon
Pinch
Pinch
Baking soda
.5 oz.
14 g
Baking powder
.4 oz.
10 g
Salt
.25 oz.
7 g
Milk
1 lb., 7.5 oz.
670 g
Raisins, golden
5 oz.
140 g
Raisins, dark
5 oz.
140 g
Applesauce
3.75 oz.
107 g
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Cream the sugar with the vanilla and the room temperature butter.
  4. Slowly add the eggs and the molasses.
  5. Add the bran flakes and mix until thoroughly combined.
  6. In a separate bowl, sift together the dry ingredients.
  7. Alternately add the milk and the sifted dry ingredients to the creamed mixture.
  8. Gently fold the two ingredients together to achieve a smooth consistency.
  9. Fill greased loaf pans or muffins cups 2/3 full with batter.
  10. Sprinkle the top with bran flakes topping.
  11. Bake loaves in a convection oven at 325°F (163°C) for 50 minutes. If making muffins bake at 350°F to 360°F (177°C to 182°C) for 20 ti 25 minutes.
  12. Remove from the pans and allow to cool on a wire rack.