Bran Muffins: Place the
wheat bran in a bowl and stir in the
boiling water. Set aside.
In the bowl of
your electric mixer, or with a hand mixer, beat the
butter with the brown sugar until light and fluffy. Beat in the eggs, one at
a time, beating well after each addition. Add the vanilla and molasses and beat
until well blended. Add the wheat bran and beat until combined.
In a large bowl, whisk
together the flours, oats, cinnamon, orange zest,
salt, baking soda and powder.
In a small bowl
combine the milk
Add the flour mixture
in three additions, alternately with the wet ingredients, in two additions, to the bran mixture, beginning and ending
with the flour mixture. Cover and place the batter in the refrigerator
until well chilled (several hours or even for a day or two).
Preheat oven to 375 degrees F
(190 degrees C) and place the rack in the center of the oven. Line a 12 cup
muffin pan with paper liners or else spray with a nonstick vegetable spray.
Fill the muffin cups, using two spoons or an
ice cream scoop, about 3/4 full and bake about 20 minutes or until a toothpick
inserted into the center of a muffin comes out clean. Remove from oven and
place on a wire rack to cool slightly before serving.
Makes 18 - 20 standard-sized muffins.
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Recipe Adapted from:
Mushet, Cindy. 'Baking with
the American Harvest' Newsletter. Santa Monica: 1993.