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Blueberry-Bran Muffins

 

 

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Blueberry-Bran Muffins
Bon Appetit January 1988

"This recipe makes a lot of muffins but leftovers freeze well.
For best results, start the batter one day ahead."

6 eggs
1 1/2 cups firmly packed dark brown sugar
1/4 cup light molasses
1/4 cup honey
4 cups buttermilk
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
2 1/2 cups unprocessed bran flakes
2 cups wheat germ
1 3/4 cups finely chopped pecans or walnuts
2 cups fresh blueberries, or frozen blueberries, partially thawed
4 1/4 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

Using electric mixer, beat eggs with sugar, molasses and honey in large
bowl until blended. Mix in buttermilk, oil and vanilla, then bran, wheat
germ and 1 1/4 cups nuts. Let batter stand 10 minutes at room
temperature. Stir berries into batter.
Mix flour, baking powder, baking soda, cinnamon and salt into medium bowl. Add to batter and mix until just combined. Cover and refrigerate overnight. Preheat oven to 400-degrees F. Line 2-inch muffin cups with paper liners. Spoon 1/4 cup batter into each. Sprinkle tops evenly with remaining 1/2 cup nuts. Bake until tester inserted in center comes out
clean, about 25 minutes. Cool muffins in pans 5 minutes. Unmold and serve. (Can be prepared 1 month ahead. Cool muffins completely.
Wrap tightly in plastic and freeze. Rewarm in 350-degree F. oven
before serving.) Makes about 3 dozen.
 

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