Honey-oat-bran Muffins for My Honey


The last time my husband was out of town on business, he asked me if I would make his favorite bran muffins. (See "What I Do for Love" Bran Muffins : http://www.food52.com/recipes/2838_what_i_do_for_love_bran_muffins) I was making them every week during the winter, and while they are delicious, they also make a huge mess with many bowls to clean. I adapted that recipe from Cook's Illustrated, and I swear those people must have a million elves to clean up after them. I don't. So I decided to play around with the recipe a little to see if I could make really good muffins with less clean-up. There are still a lot of ingredients--get everything out ahead of time to make life easy--and clean-up was much better. This is a great snack to pack in a lunch box for dessert or a pick-me-up during the day.

What you will need

6 tablespoons butter, room temperature

2 eggs, room temperature

1/2 cup packed light brown sugar

3 tablespoons mild honey

1 teaspoon vanilla extract

1 3/4 cups plain whole milk yogurt (not greek)

2 cups All Bran Cereal

1 cup unbleached all purpose flour

3/4 cup whole wheat flour

1 tablespoon Dutch-process unsweetened cocoa

2 teaspoons baking soda

1/2 teaspoon kosher salt

1 tablespoon wheat germ

1/2 cup old fashioned oats

1 teaspoon cinnamon

1/4 cup freshly squeezed orange juice

1 cup golden raisins

1 cup toasted walnuts (or other nut as preferred), optional (I toasted pumpkin seeds and sprinkled them over the tops of the muffins.)


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