My cooking projects over the past couple of weeks — I took last weekend off after the double-length feature post I did a couple of weeks ago — included bran muffins for my mom (using a different recipe from this post), crisped rice treats, three to five ingredient biscuits, plain cake with a lemon sauce, and the subject of this post, my mom’s recipe for raisin bran muffins; the other day, I had a sudden hankering for my mom’s molasses-based recipe for raisin bran muffins.
The recipe I’ve been using to make bran muffins for mom for the past couple of years is different from her recipe, since following a bake-off a couple of years ago, she chose the recipe I’d found on the internet over her recipe. However, after baking these muffins, mom sampled one, and asked me to make a batch of double-sized muffins for her using her recipe!
Making the raisin bran muffins:
First, a muffin baking tin was taken out, and each well was lined with a standard paper muffin cup:
The baking tin filled with muffin paper cups was put aside.
The oven was preheated to 450F:
Brown sugar was measured out:
The brown sugar was transferred to a mixing bowl:
Vegetable oil was measured out:
The vegetable oil was poured into the mixing bowl with the brown sugar:
The vegetable oil and the brown sugar were mixed together with a fork:
Molasses was measured out:
The molasses was poured into the mixing bowl with the vegetable oil and brown sugar:
The molasses, vegetable oil, and brown sugar were mixed with a fork:
In order to blend the molasses better with the other ingredients, the mixing bowl was warmed a bit in a microwave oven:
… and the microwave oven set to 15 seconds:
The mix was lightly warmed, mixed again with a fork, and the process repeated.
Eggs were taken out:
The eggs were cracked into the mixing bowl with the other ingredients:
The ingredients were mixed again with a fork:
Milk was measured out:
The milk was poured into the mixing bowl:
The ingredients in the mixing bowl were mixed again with a fork:
Bran was measured out:
The bran was added to the mixing bowl with the wet ingredients:
The bran was mixed into the wet ingredients with a fork:
Flour was measured out:
Baking powder was measured out:
The baking powder was transferred to the flour:
Baking soda was measured out:
The baking soda was transferred to the flour and baking powder:
Salt was measured out:
The salt was transferred to the flour, baking powder, and baking soda:
The flour, baking powder, and baking soda were mixed together with a fork:
The flour mix was transferred to the wet ingredients:
The flour mix was mixed with the wet ingredients (oops I forgot to take a photo).
Raisins were measured out:
The raisins were added to the wet ingredients (oops I again forgot to take a photo) and everything was again mixed with a fork:
The muffin baking tin with the paper muffin cups prepared earlier was taken out, ready to transfer the muffin batter:
The muffin batter was transferred to the paper muffin cups:
The muffin baking tin filled with muffin batter was placed in the preheated oven:
A timer was set to 18 minutes:
When the muffins were baked, they were taken out of the oven …
… and placed on a cooling rack:
The muffins were taken out of the baking tin and placed on the cooling rack:
When the muffins were cooled, they were placed in a cleaned reused freezer bag:
The bag of cooled muffins were placed in the freezer:
… and the next morning, breakfast was delicious!
Of course they are yummy!