Claim Jumper Bran Muffins
Glaze goes on the bottom, then muffins are served upside down.
Servings 12
Cost 5
Ingredients
- 1 cup all purpose or white whole wheat flour (130 grams)
- 1 cup wheat bran (50 grams)
- 4 tsp dry milk powder
- ¼ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup dark brown sugar packed (70 grams)
- ¼ cup dark corn syrup (75 grams)
- 2 Tbsp molasses (40 grams)
- ¼ cup vegetable oil
- 1 large egg
- ⅓ cup raisins
- ¼ tsp grated orange zest
- ½ cup water
Glaze
- 3 Tbsp shortening (or butter!) melted
- 3 Tbsp sugar
- 3 Tbsp dark brown sugar packed
- 2 Tbsp corn syrup
- 2 tsp water
Instructions
- If you skip the glaze, just spray the muffin tins with cooking spray or line with paper liners.
- Combine flour, bran, milk powder, baking powder, baking soda, and salt. Stir well and set aside.
- Mix together brown sugar, dark corn syrup, molasses, oil and egg in separate bowl until well blended.
- Puree raisins and orange zest with water in blender or food processor. Add to liquid ingredients.
- Stir liquid ingredients into dry ingredients until just moistened.
- To make the glaze, melt the butter or shortening in a small bowl and stir in the sugar, brown sugar, corn syrup. and water. Spray 12 parchment muffin liners with cooking spray (or skip the liners) and use a pastry brush to brush the glaze over the bottom and up sides of the liners (or cups).
- Fill muffin tins ⅔ full (Do not overfill!) and bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean. You may need to go up to 25 minutes.
- Immediately invert onto foil or wax paper to cool.
Notes
-- These muffins are sweet and have an interesting flavor from the pureed raisins. Pureeing them in water sounded like a pain, but I used one of the little cups that came with my Immersion blender and it worked perfectly.
-- The first time I made these without the glaze. They were very good, but they are better with the glaze. Whether or not you use the glaze, don't be tempted to overfill the muffin cups.