October 03, 2017
Breads, Breakfast, Oats,
Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Oven Bake, High Fiber, Vegetarian, Make it from scratch, Quick Breads, Flour, Muffins, Kosher Dairy more
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"Classic breakfast muffin"
Place the bran in a bowl and stir in the boiling water. Set aside.
Cream the butter with the brown sugar.
Beat in eggs, one at a time, beating well after each addition.
Add the vanilla and molasses and beat until well blended.
Add the bran and beat until combined.
In a large bowl, whisk or stir together, the flour, oats, cinnamon, orange zest, salt, baking soda and powder.
Mix together the half-and-half and buttermilk.
Add the flour mixture, alternately with the wet ingredients, to the bran mixture, beginning and ending with the flour mixture.
Cover and place the batter in the refrigerator until chilled (this can be chilled overnight).
Preheat oven to 375 degrees F
Line a muffin pan with paper liners. Set aside.
Fill the muffin cups, using two spoons or an ice cream scoop, about 3/4 full and
Bake 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.
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