Sonoma Bran Muffins
|Bran flakes||2 Cup (32 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs), plumped for 20 minutes in warm water, then drained|
|Unsalted butter||4 Tablespoon (At Room Temperature, 1/2 Stick)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Blackstrap molasses||3 Tablespoon|
|Mashed banana||2 Tablespoon|
|Stone ground whole wheat flour||1 Cup (16 tbs)|
|Soy flour||1 Tablespoon|
|Baking soda||3⁄4 Teaspoon|
Preheat the oven to 350° F.
Lightly butter 12 muffin forms, dust with whole-wheat flour, and shake out the excess flour.
Put the bran in a large mixing bowl and stir in the boiling water.
Add the buttermilk and currants and mix well.
With an electric mixer, cream the butter and brown sugar.
With the mixer on, slowly trickle in the molasses; add the mashed banana and then the eggs, one at a time.
Beat well at medium speed.
Pour the batter into the bran mixture and combine thoroughly.
Add the remaining ingredients and stir until blended, but do not overmix.
Spoon the batter into the muffin tins, filling them two thirds full, and bake for 20 to 25 minutes.
The muffins will look a little soft when they come out of the oven but will firm up as they cool.