Here is the next entry in my series of photo posts of me making the various recipes in my recipe collection.
This week, I took photos while I made more bran muffins for my mom, using a recipe I’d found on allrecipes.com and which so far I have not yet which I have now (20210214) converted into my own format. As a side note, I should I have now converted it to my usual recipe format, because when I make them, I use regular milk instead of buttermilk, and I normally make a major change: Instead of placing the batter into twelve muffin papers in a twelve-welled baking tin, I bake the batter in a six-welled baking tin (with slightly larger wells), lined with coffee filter papers, and the baking time was adjusted to 22 minutes.
This batch of muffins had a further deviation from the recipes above, which was the intentional omission of raisins for reasons beyond the scope of this post.
First, I measured out a cup and a half of wheat bran into a mixing bowl:
A cup of milk was added to the bran:
The bran and milk were mixed with a fork, and put aside:
A third of a cup of vegetable oil was measured out and placed in a separate bowl (the white dots are milk leftover in the measuring cup):
A large egg was added to the vegetable oil:
Two thirds of a cup of packed brown sugar were added to the oil and egg:
A teaspoon of vanilla extract was added to the vegetable oil, egg, and brown sugar:
The vegetable oil, egg, brown sugar, and vanilla extract were blended with a fork:
The vegetable oil, egg, brown sugar, and vanilla extract were added to the bran and milk mix:
All the ingredients were blended together with a fork:
A teaspoon each of baking powder and baking soda were added to a cup of flour — unfortunately, I forgot to add the quarter teaspoon of salt, to no apparent ill effect.
The flour, baking powder, and baking soda were mixed together in the cup, and added to the rest of the ingredients:
Again, all the ingredients were blended together with a fork. At this point, I would normally have added three quarters of a cup of raisins, which I didn’t do this time.
I make double sized muffins for my mom, so I use coffee filter papers, for which I use a glass to help form within the baking tin:
The batter was spooned into each of the wells:
The muffin tin was placed in a counter-top convection oven preheated to 350F, and baked for 22 minutes (rotated 180 degrees part way through):
The muffins were taken out of the oven after 22 minutes and placed on a cooling rack:
After a few minutes, the still cooling muffins were taken out of the baking tin, and returned to the cooling rack to continue cooling:
Once cooled, I placed the muffins in a sealed container.
Mom was so impressed, she said that the following morning, she would have one from this batch, before eating the last muffin from the last batch!