Bakery Style Bran Muffins Recipe

• 1 1/4 c. Flour, all-purpose
• 1/4 c. Flour, whole-grain wheat
• 1 1/4 tsp Baking pwdr
• 1/2 tsp Baking soda
• 3/4 tsp Salt
• 1 1/4 tsp Cinnamon
• 3/4 tsp Allspice
• 1/2 tsp Nutmeg
• 7 Tbsp. Butter, unsalted, softened
• 1/2 c. Dark brown sugar, plus 2 Tbsp.
• 2 lrg Large eggs
• 2 1/2 tsp Vanilla
• 3 Tbsp. Molasses
• 1/4 c. Lowfat sour cream
• 1 c. Buttermilk, plus 3 Tbsp.
• 1 1/2 c. Wheat bran
• 1 c. Raisins

1. Heat oven to 375F.
2. Mix flour through nutmeg in a bowl and set aside.
3. Beat the butter till light and fluffy, 1 to 2 min.
4. Add in the brown sugar and beat till combined and fluffy, about 1 minute more.
5. Add in Large eggs one at a time, beating well.
6. Beat in vanilla, molasses and lowfat sour cream, and beat 1 minute more.
7. Add in the buttermilk and half of the flour mix.
8. Beat in the remaining flour mix till incorporated and slightly curdled looking.
9. Stir in bran and raisins.
10. Pour batter into greased muffin tins.
11. Bake till a toothpick inserted in the center of a muffin comes out dry or possibly with a few moist crumbs attached, about 25 min.
12. Don't overbake!
13. Cold on a rack 5 min and turn out to finish cooling.
14. Makes 12 small or possibly 6 jumbo muffins.

flour, flour, baking pwdr, baking soda, salt, cinnamon, allspice, nutmeg, butter, brown sugar, eggs, vanilla, molasses, sour cream, buttermilk, bran, raisins

Taken from cookeatshare.com/recipes/bakery-style-bran-muffins-76111 (may not work)