Page 309 - Cupcakes

RAISIN AND BRAN MUFFINS

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A good bran muffin remains one of my favorite snacks. It is the muffin I buy at
the airport before a flight. It is the muffin I bake for breakfast Monday through
Friday. So I need a recipe that delivers, because nothing is worse than bad bran
muffins—horrid, dry creatures no one will go near. I have experimented with
countless recipes over the years, and I am delighted to share this simple and
good one, which has only five ingredients.

MAKES 6 MUFFINS (2½ INCHES EACH)

PREPARATION TIME: 10 MINUTES
BAKING TIME: 16 TO 19 MINUTES

Vegetable oil spray for misting the pan

1 package (7 ounces) bran muffin mix (see “the Cupcake Doctor says”)
1 cup sweetened bran flake cereal with raisins
1 cup buttermilk

¼ cup vegetable oil
1 large egg

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the
bottom of 6 muffin cups with the vegetable oil spray. Set the pan aside.

2. Place the muffin mix and cereal in a large mixing bowl and make a well in the
center. Place the buttermilk, oil, and egg in the well and stir with a fork to
combine and break up the egg yolk. Stir the wet and dry ingredients together
with a wooden spoon just until combined, 20 strokes. Let the batter rest in the
bowl to soften the bran flakes, 5 minutes.