I've been craving the Pie Lady's blueberry bran muffins—best muffin I've ever had—and not sure how she gets hers so dark and rich. I suspect she uses lard in all of her baked goods. I tried to make this recipe even richer, and they came out great—especially if you smother them in unsalted butter. I'm amazed, because I'm an amateur baker and as you'll see below, all of the subsititions made the dough wetter, fattier, and richer.
I skipped puree-ing of the softened raisins into the batter, but I'll bet that's part of why the Pie Lady muffins are so dark and rich. Will bother with that step next time. This time I just softened them in some boiling water, and replaced half of what it calls for with diced prunes, which I also think help with the richness.
I'm guessing the Pie Pady puts brown (demarara?) sugar on the top to get that caramelized sweetness. I'll do that next time, too. Next up: her corn muffins. Which are golden brown.
For Elizabeth Rooney, who always loved with muffins.
Makes 12
Adapted from Pastries from La Brea Bakery by Nancy Silverton by David Lobovitz.
2 cup (125g) wheat bran [I used All Bran cereal] 1 cup plus 1/2 cup (190g total) dark raisins [I used 3/4 cup raisins and 1/2 cup diced prunes]
1 cup plus 1/2 cup (370ml total) water
1/2 cup (120g) buttermilk or plain low- or non-fat yogurt [I used whole fat greek]
a few swipes of fresh orange zest, unsprayed [I skipped this]
1/2 cup (105g) packed light brown sugar [I used dark]
1/2 cup (125ml) vegetable oil [I used coconut oil]
1 large egg
1 large egg white [I used the yolk too]
1/2 cup (65g) flour
1/4 cup (35g) whole wheat flour [I used all white]
1 teaspoon baking soda
1/2 teaspoon salt
[I added] 1/4 cup Molasses
1. Preheat the oven to 350F (180C). Line a 12-cup muffin tin (with 1/2-cup indentations) with paper liners.
2.
Spread the wheat bran on a baking sheet and toast in the oven for six
to eight minutes, stirring a few times so it cooks evenly. Let cool.
3.
While the bran is toasting, heat 1 cup (135g) of the raisins with 1/2
cup (120ml) of the water. Simmer for ten minutes, or until the water is
all absorbed. Puree the raisins in a food processor or blender until
smooth.
4.
In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1
cup (250ml) water, then mix in the raisin puree, orange zest, and brown
sugar.
5. Stir in the oil, egg and egg white.
6.
Mix together the flours, baking powder, baking soda, and salt, and sift
directly into the wet ingredients. Stir until the ingredients are just
combined, then mix in the remaining 1/2 cup (55g) raisins.
7.
Spoon the batter into the muffin tins, making sure the batter is
mounded slightly in each one. Because muffin tins can very in size, if
your tins are larger, make fewer muffins.
8. Bake for 25 to 30 minutes, or until the muffins feel set in the center.
