Raisin Bran Muffins

You all are so funny. It's good to hear that many of you appreciate a good bowl as well. Or, as Ms. Mae so concisely put it:

"I like bowls."

Yes, I like bowls too. I'm glad we can share our bowl enjoyment together. :)

So thanks to the handy number generator on random.org, zee winner is...#14: Steph! I'll get in touch with you shortly!

And for the rest of my lovelies, you can always get the bowl (or many many other bowls, for that matter) at CSN Stores - thanks to them for sponsoring our giveaway!

In the meantime, it's time to mix up some muffins. No fancy equipment needed; just a big bowl, a big spoon, and thou.

Raisin Bran Muffins
Makes 24+ muffins. From Gourmet Today - nope, these aren't the Joy the Baker raisin bran muffins, but like hers, you can store this batter in the fridge for a week (kept in an airtight container with room to expand)! Just stir it up and pop some more muffins in the oven for fresh toastiness whenever your heart desires. PS - you should find wheat bran by the flour in the baking aisle of your grocery store.

2 cups wheat bran
1 and 1/2 cups whole wheat flour
1 and 1/2 cups all purpose flour
1/2 cup sugar
1 Tbls. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 and 1/3 cup raisins
4 large eggs
1 stick (8 Tbls) butter, melted and cooled
2 cups well-shaken buttermilk
1 and 1/2 cups unsweetened applesauce
1/2 cup honey
1 tsp. vanilla extract

Preheat oven to 400 degrees and line muffin pan with paper liners.

Spread wheat bran on large shallow baking sheet and bake until golden brown, about 5 minutes. Cool completely on pan.

Stir together toasted wheat bran, flours, sugar, baking soda, baking powder, salt, cinnamon, and raisins in a large bowl.

Whisk together eggs in another large bowl until well combined. Add butter a little at a time, whisking until mixture is creamy. Stir in buttermilk, applesauce, honey, and vanilla, then fold in flour mixture until well combined.

Spoon about 1/4 cup batter into each muffin cup, almost filling the cup. Bake until puffed and golden and a toothpick comes out clean, about 20 mins. Cool in pan for 5 minutes, then remove from pan and cool on a rack.