Oatmeal Bran Muffins With Raisins & Pecans
Cook Time: 25 minutes | Prep Time: 20 minutes | Total Time: 45 minutes
Description: This delightful recipe for Oatmeal Bran Muffins with Raisins & Pecans is a cherished creation, inspired by a Williams-Sonoma catalog but uniquely tweaked to suit individual tastes. These muffins are a favorite, boasting a hearty blend of wholesome ingredients and a comforting aroma that fills the kitchen. What makes this recipe even more convenient is the option to prepare the mix in advance and store it in the refrigerator for up to 2 weeks, allowing for freshly baked muffins to be enjoyed at any time, making mornings more delightful and convenient.
Recipe Category: Quick Breads | Keywords: Breads, Breakfast, < 60 Mins
Ingredients:
- 1/2 cup pecans
- 1 cup boiling water
- 1 cup unsalted butter
- 4 cups sugar
- 1 1/2 cups buttermilk
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons kosher salt
- 1/2 cup raisins
Nutritional Information (Per Serving – 1 Muffin):
- Calories: 254.1
- Fat Content: 8.9g
- Saturated Fat Content: 3.9g
- Cholesterol Content: 35.3mg
- Sodium Content: 305.1mg
- Carbohydrate Content: 43g
- Fiber Content: 4.1g
- Sugar Content: 23.4g
- Protein Content: 5.2g
Yield: 18 muffins
Instructions:
- In a bowl, combine the 100% Bran cereal with the boiling water and let it stand until cool, allowing the bran to absorb the water and soften, enhancing its texture and flavor.
- In the bowl of your mixer set to high speed, beat the butter and sugar until creamy and light, creating a fluffy texture that will contribute to the muffins’ moistness and richness.
- Gradually add the buttermilk, eggs, vanilla extract, and the soaked bran to the butter-sugar mixture, ensuring thorough incorporation and scraping down the sides of the bowl to evenly distribute the ingredients.
- Incorporate the flour, All-Bran cereal, old-fashioned oats, baking soda, and kosher salt into the batter, mixing until all ingredients are well combined, resulting in a thick and smooth muffin batter.
- Gently fold in the raisins and pecans, distributing them evenly throughout the batter to infuse each muffin with bursts of sweetness and nuttiness.
- Cover the muffin batter tightly and refrigerate for at least 2 hours to allow the flavors to meld and the batter to firm up, ensuring optimal texture and consistency in the baked muffins. Alternatively, store the batter in the refrigerator for up to 2 weeks for convenient, on-demand baking.
- Preheat the oven to 425°F (220°C), ensuring it reaches the optimal temperature for baking these delectable muffins to golden perfection.
- Grease or line 18 muffin cups with paper liners, preparing them to receive the muffin batter and facilitate easy removal after baking.
- Spoon the prepared batter into each muffin cup, filling them to the brim to create generously sized muffins that will rise beautifully in the oven.
- Bake the muffins in the preheated oven until they are golden brown on top and the edges begin to pull away from the sides of the cups, typically around 25 minutes, imparting a tempting aroma throughout the kitchen.
- Once baked to perfection, remove the muffins from the oven and transfer them to a wire rack to cool for 10 minutes, allowing them to set and develop the ideal texture before serving.
- Serve these delectable Oatmeal Bran Muffins with Raisins & Pecans warm or at room temperature, savoring each delightful bite filled with the comforting flavors of oats, bran, raisins, and pecans.
- Note: This versatile recipe is perfect for entertaining guests, as the muffin batter can be prepared in advance and stored in the refrigerator, allowing for freshly baked muffins to be enjoyed each morning. Additionally, it offers the flexibility to adjust the batch size based on personal preferences, ensuring no muffin goes to waste. Your loved ones will appreciate the convenience and deliciousness of these make-ahead muffins, whether enjoyed for breakfast, as a snack, or as a thoughtful treat for the morning commute.
