The moisture comes from eggs, unsalted butter and creamy plain yogurt. The resulting muffin texture is divine; not coarse or crumbly as what one might expect from a bran muffin made without added oil. Rather than adding unnecessary extra fats the trick is to grind 1/2 of the bran cereal before adding it to the batter. This provides such incredible lightness in the finished product.
A bit of cinnamon which is highlighted by the dark treacle really makes these come alive. Have no fear, if treacle is not in your pantry opt for a dark molasses instead.
These muffins transport very well, can be frozen after baking or kept at room temperature in a sealed container for several days. Make a batch up on Sunday night and enjoy a healthy muffin for breaky or snack each day of the week.
Ready? let's get at it !
RECIPE: Treacle Raisin Bran Muffins
WHAT YOU NEED
1 cup raisins
1/2 cup boiling water
2 1/4 cups all bran cereal (Original variety)
1 1/4 cups all purpose unbleached flour
1/2 cup whole-wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg plus 1 large egg yolk
2/3 cup coconut sugar (darker variety works well)
3 tablespoons dark treacle
1 teaspoon pure vanilla extract
3/4 stick ( 6 tablespoons) unsalted butter, melted and cooled
1 3/4 cups plain whole-fat yogurt
IN SMALL BOWL, combine raisins and boiling water. Let stand for 5 minutes then transfer raisins to plate lined with paper towel to drain
IN FOOD PROCESSOR, grind 1/2 of the all brain cereal into a fine crumb. Set aside
IN LARGE BOWL, whisk together flours, baking soda, salt and cinnamon
IN MEDIUM BOWL, whisk eggs for approx 20 seconds
WHISK in coconut sugar until well blended
ADD yogurt, vanilla and melted butter to egg mixture
STIR in ground and whole all bran cereal. Let mixture stand 5 minutes to thicken
FOLD wet mixture into dry mixture, do not overmix
FOLD in raisins just until combined
FILL muffin cups 3/4 full with batter
BAKE 16-20 minutes or until toothpick inserted in center comes out clean. Do NOT overbake
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