Thursday, March 17, 2011

Butterscotch Bran Muffins

The original recipe calls for raisins which I don't have right now. I always mean to buy some but always forget. Anyway, I knew that I wanted to substitute something for the raisins. My first thought was chocolate chips but when I looked in the cupboard I had two bags of butterscotch chips and two bags of white chocolate chips but no chocolate chips. So butterscotch chips ended up being the substitute for the substitute and with great results! My husband and I decided that they worked really well. One of these muffins makes a quick, filling, hearty breakfast.
The recipe is like a typical muffin recipe with the addition of one 5 minute rest time in the middle. My daughter and I used the time to brush our teeth. I tried lighting spraying my muffin tin bottom as recommended in the cook book. It worked great but didn't make it too greasy, a problem I've occasionally run into.

Butterscotch Bran Muffins
 Print Recipe
Yields: 15 muffins

2 1/4 cups All-Bran Original cereal (twig shaped bran)
2/3 cup brown sugar
3 T molasses
1 egg
1 egg yolk
1 tsp vanilla
6 T butter, melted and cooled
1 3/4 cups sour cream
1 1/4 cups flour
1/2 cup whole wheat flour
2 tsp baking soda
1/2 tsp salt
3/4 cup butterscotch chips

   1.  Preheat oven to 400. Lightly spray muffin tin with cooking spray.
   2.  Grind half of the bran cereal in a food processor until finely ground.
   3.  In a large bowl whisk sugar, molasses, egg, egg yolk and vanilla until thick. Add melted butter, sour cream and processed and unprocessed bran cereal and stir until combined. Let rest until cereal is moistened, about 5 minutes.
   4.  Add flours, baking soda, and salt to cereal mixture. Fold gently until just combined. Fold in butterscotch chips.
   5.  Fill muffin cups about 2/3 of the way full. Bake at 400 for 16-20 minutes or until golden and a toothpick comes out clean. Let muffins cool in tin for 5 minutes and then remove.

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