Tuesday, May 17, 2005

Maple Raisin Bran Muffins

Maple Raisin Bran Muffins (Adapted from CL)

For the batter

2/3 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup oat bran
1/2 cup golden raisins
1/3 cup packed dark brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup milk
4 tablespoons butter, melted and cooled
2 tablespoons pure maple syrup
1 teaspoon vanilla
1/4 to 1/2 teaspoon maple extract
1 large egg

For the topping

1/4 cup packed dark brown sugar
2 tablespoons quick oats
1 tablespoon all-purpose flour
1 1/2 teaspoons canola oil
1 1/2 teaspoons pure maple syrup
1/2 teaspoon cinnamon

To prepare the batter

Preheat oven to 375 degrees.

In a large bowl, whisk together flours, oat bran, raisins, sugars, cinnamon and salt.

In a medium bowl, whisk together sour cream, milk, butter, maple syrup, vanilla, maple extract and egg. Pour into the dry ingredients and stir just until combined.

Evenly divide batter between the wells of a 12 cup muffin tin coated with cooking spray.

To prepare the topping

In a small bowl, toss together sugar, oats, flour, oil, maple syrup and cinnamon until well combined. Evenly sprinkle topping over the batter.

Place muffin tin into the oven and bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 13 to 18 minutes. Remove from the oven and let muffins cool for 5 minutes in the pan before carefully transferring them out onto a wire rack to cool completely.

Makes 12 muffins.

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