KITCHENAID ACCOLADE 400 - Manuel (Page 72)

70
Raisin Bran Muffins
1 cup (235 ml) boiling
water
1 cup (235 ml) wheat
bran
1 cup (235 ml) raisins
1 cup (235 ml) brown
sugar
1 ⁄
2
cup (120 ml) sugar
1 ⁄
2
cup (120 ml)
shortening
2 eggs
2 cups (475 ml)
buttermilk
1 1 ⁄
2
teaspoons (7 ml)
vanilla
2 1 ⁄
2
cups (590 ml)
all-purpose flour
2 1 ⁄
2
teaspoons (12 ml)
baking soda
1 teaspoon (5 ml)
baking powder
1 ⁄
2
teaspoon (2 ml) salt
2 cups (475 ml) bran
cereal flakes
Pour boiling water over bran in medium bowl. Add
raisins. Set aside.
Place brown sugar, sugar, and shortening in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Speed 4 and beat about 1 minute. Add eggs. Turn
to Speed 4 and beat about 30 seconds. Add
buttermilk and vanilla. Turn to STIR Speed and mix
about 30 seconds. Stop and scrape bowl.
Add flour, baking soda, baking powder, and salt.
Continuing on STIR Speed, mix about 30 seconds.
Stop and scrape bowl. Continuing on STIR Speed,
mix about 30 seconds longer. Gradually turn to
Speed 4 and beat about 1 minute. Add bran-raisin
mixture and bran cereal flakes. Turn to STIR Speed
and mix about 30 seconds, or until ingredients
are combined.
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F (204°C) for 20 minutes, or until
toothpick inserted in centre comes out clean.
Remove from pans immediately. Serve warm.
Yield: 24 servings (1 muffin per serving).
Per servings: About 185 cal, 3 g pro, 33 g carb,
5 g fat, 18 mg chol, 261 mg sod.
Tip: Batter can be refrigerated in tightly covered
container up to 1 week.