In an Effort to save some cash, about `$2.00 USD each time I buy a decent bran muffin, I decided to make my own. I found a recipe I liked and altered it till it fit my families peculiar taste. I make these all the time now. The recipe was truly perfected when I got the 8-wedge cornbread pan. There will be a coffee version and a chocolate version eventually.
Servo Bran Muffins made in a 2 Cast iron 8 Wedge Cornbread Pan,
Makes 16 Muffin Wedges
2 1/2 cups raisin bran cereal (5 ounces)
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 cup whole wheat flour (2 1/2 ounces),
2 teaspoons baking soda
1/2 teaspoon table salt
1 large egg
1 large egg yolk
2/3 cup packed light brown sugar (4 2/3 ounces)
3 tablespoons clover honey
1 teaspoon vanilla extract
6 tablespoons unsalted butter (3/4 stick), melted and cooled
1 3/4 cups fat free vanilla yogurt
-Adjust oven rack to middle position and heat oven to 400 degrees. Spray 2 Cast iron 8 Wedge Cornbread Pans with nonstick cooking spray.
-Whisk raisin bran, flours, baking soda, and salt in large bowl to combine; set aside.
-Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, honey, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. then whisk for about 2 minutes more.
-Add wet ingredients to dry ingredients and gently mix until batter is combined and evenly moistened.
-Divide batter evenly into wedges dropping batter to form mounds. Do not level or flatten surfaces of mounds.
-Bake until muffins are golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.