Recipe: Bran Muffins

About every 20 years, what’s old becomes new again. Old favorites like quiche, casseroles, and pasta salads are reappearing on weeknight dinner tables, while creative versions of Jell-O, Baked Alaska, and scalloped potatoes are showing up on restaurant menus across the country. So, it should come as no surprise that the humble bran muffin is getting a curtain call of its own.

At ACME Southern Kitchen, our best-selling dessert was called The Amazing Raisin Cake. Want to hear a little secret? It was actually a prune cake — but let’s be honest, no one will order anything with the word “prune” in the title, so I added raisins, rebranded it, and voilà: people loved it.

When I opened my bakery a year later, I developed these muffins inspired by that so-called “raisin” cake, using the same method. The prunes are soaked in hot water with baking soda, which breaks them down into a soft slurry. This not only adds a layer of sweetness to the batter but also adds moisture and tenderness. And remember — prunes are just plums in need of hydration, after all.

It was no surprise when these raisin bran muffins became one of the bakery’s best-selling items. They involve a couple more steps than the average quick bread or muffin, but the payoff is worth it. I also use olive oil — unusual for baking — but this is a hearty muffin, and it can take the heft. Feel free to sub out an oil of your choice, but I like it with the olive. Be sure to read the entire method before you start the muffins as the steps are a bit unorthodox.

Ingredients

• 3 cups all-purpose flour
• 1 cup granulated sugar
• ¾ cups golden brown sugar
• 1 tsp salt
• 1¼ tsp baking powder
• 3¾ Tbsp baking soda
• ¾ cups raisins or dried cherries or dried cranberries
• 1 cup loosely packed pitted prunes
• 4½ cups (128 g) bran flakes
• 1 ¾ cups (453 g) boiling water
• ¼ cup full fat plain Greek yogurt
• 2 large eggs
• 1½ cups olive oil

Method

1. In a stand mixer fitted with the paddle attachment, mix the sugar and oil on medium speed until glossy and the sugar has dissolved.

2. Add the eggs and gently mix until emulsified. Stir in the yogurt.

3. In a separate small bowl, combine the boiling water, prunes, and baking soda. Stir to dissolve, then set aside to cool until lukewarm (this prevents scrambling the eggs).

4. Once lukewarm, gently blend the mixture with a hand blender on low just until the prunes are broken-down but not quite purified. This will be a slurry-ish consistency.

5. Fold the cooled prune mixture into the sugar-oil-egg mixture until incorporated.

6. In another bowl, whisk together the flour, baking powder, and salt. Add the remaining raisins and toss to coat the raisins in flour (this prevents them from falling to the bottom).

7. Add the flour mixture to the wet ingredients and mix on low just until combined.

8. Add the bran flakes and mix for 30 seconds to 1 minute, until coated and broken down.

9. Allow the batter to rest for 10 minutes to tighten up, and scoop the batter into well-greased or paper-lined muffin tins. Fill cups nearly to the top.

10. Bake at 350°F for 21-25 minutes or until a toothpick inserted in the center comes out clean. (After 20 mins start checking, as all ovens are different.) 

11. Cool slightly before serving. Muffins keep well in an airtight container for up to 3 days or can be frozen for longer storage.