Cooks Illustrated
www.cooksillustrated.com
1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, softened
1/2 cup dark brown sugar plus 2 tablespoons dark brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup buttermilk plus 3 tablespoons buttermilk
1 1/2 cups wheat bran
1 cup raisins
Adjust oven rack to lower middle position and heat oven to 375 F.
Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
Add brown sugar, increase speed to medium-high and beat until combined and fluffy, about 1 minute longer.
Add eggs one at a time, beating thoroughly before adding the next.
Beat in vanilla, molasses and sour cream until thoroughly combined and creamy, about 1 minute longer.
Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.
Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin, each mold measuring 1 cup) with cooking spray.
Divide batter evenly using ice cream scoop or spoon.
Bake until a toothpick inserted in center withdraws cleanly of with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
Makes 12 small muffins or 6 jumbo muffins
Note: I used coconut oil instead of butter. I got 18 regular muffins and only baked them for 15 minutes and they were ready.
