Page 310 - Cupcakes

the Cupcake Doctor says...

I used a Hodgson Mill bran muffin mix in testing this recipe. When making
bran muffins, it’s important to have a wet batter. The bran will soak up a lot
of liquid as the muffins bake. If you prefer a sweeter muffin, add up to 3
tablespoons light brown sugar to the batter along with the muffin mix and
cereal. If you want a dozen muffins, just double the recipe.

3. Spoon or scoop ⅓ cup batter into each prepared muffin cup, filling it three

quarters of the way full. Place the pan in the oven.

4. Bake the muffins until they are lightly golden and just spring back when
lightly pressed with your finger, 16 to 19 minutes. Remove the pan from the

oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around
the edges of the muffins, lift them up from the bottom of the pan using the end of
the knife, and pick them out of the cups carefully with your fingertips. Place
them on a wire rack to cool for 15 minutes. The muffins are ready to serve.