America’s Test Kitchen recently published a new cookbook called Naturally Sweet ( available here ) which features classic desserts and baked goods using recipes that rely only on natural, less-processed sweeteners like Sucanat (unrefined cane sugar), coconu…
What you'll need
Ingredients
Print recipe - Download Naturally Sweet Maple Bran Muffins
1 ½ cups flour
1 ½ cups wheat bran
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¾ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon salt
1 ¼ cups buttermilk
½ cup maple syrup
6 tablespoons unsalted butter, melted and cooled (or vegetable oil)
2 eggs
1 tablespoon vanilla
½ cup of raisins, chopped
The method
Directions
01
Adjust oven rack to lower middle position and heat to 375 degrees. Grease or spray 12-cup muffin tin, set aside.
02
Whisk flour, wheat bran, baking powder, soda, spices and salt together in a large bowl. In a medium bowl, whisk buttermilk, syrup, butter (or oil) eggs, and vanilla. Using a rubber spatula, gently stir liquid mixture into dry ingredients, just until combined. Fold in raisins.
03
Divide batter evenly into prepared tin, an ice cream scoop works well. Bake 16-20 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Let cool in pan for 10 minutes and then transfer muffins to wire rack.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Naturally Sweet Maple Bran Muffins
Prep
Cook
Yield
America’s Test Kitchen recently published a new cookbook called Naturally Sweet ( available here ) which features classic desserts and baked goods using recipes that rely only on natural, less-processed sweeteners like Sucanat (unrefined cane sugar), coconu…
Ingredients
Print recipe - Download Naturally Sweet Maple Bran Muffins
1 ½ cups flour
1 ½ cups wheat bran
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¾ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon salt
1 ¼ cups buttermilk
½ cup maple syrup
6 tablespoons unsalted butter, melted and cooled (or vegetable oil)
2 eggs
1 tablespoon vanilla
½ cup of raisins, chopped
Cook Like James · The method
Directions
1
Adjust oven rack to lower middle position and heat to 375 degrees. Grease or spray 12-cup muffin tin, set aside.
2
Whisk flour, wheat bran, baking powder, soda, spices and salt together in a large bowl. In a medium bowl, whisk buttermilk, syrup, butter (or oil) eggs, and vanilla. Using a rubber spatula, gently stir liquid mixture into dry ingredients, just until combined. Fold in raisins.
3
Divide batter evenly into prepared tin, an ice cream scoop works well. Bake 16-20 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Let cool in pan for 10 minutes and then transfer muffins to wire rack.
Cook Like James
Naturally Sweet Maple Bran Muffins
Prep
Cook
Yield
America’s Test Kitchen recently published a new cookbook called Naturally Sweet ( available here ) which features classic desserts and baked goods using recipes that rely only on natural, less-processed sweeteners like Sucanat (unrefined cane sugar), coconu…
Ingredients
Print recipe - Download Naturally Sweet Maple Bran Muffins
1 ½ cups flour
1 ½ cups wheat bran
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¾ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon salt
1 ¼ cups buttermilk
½ cup maple syrup
6 tablespoons unsalted butter, melted and cooled (or vegetable oil)
2 eggs
1 tablespoon vanilla
½ cup of raisins, chopped
Directions
1
Adjust oven rack to lower middle position and heat to 375 degrees. Grease or spray 12-cup muffin tin, set aside.
2
Whisk flour, wheat bran, baking powder, soda, spices and salt together in a large bowl. In a medium bowl, whisk buttermilk, syrup, butter (or oil) eggs, and vanilla. Using a rubber spatula, gently stir liquid mixture into dry ingredients, just until combined. Fold in raisins.
3
Divide batter evenly into prepared tin, an ice cream scoop works well. Bake 16-20 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Let cool in pan for 10 minutes and then transfer muffins to wire rack.
