Moist and full of flavour, these muffins have an almost cake-like quality. Serve them warm with unsalted butter or a dollop of yogurt drizzled with honey.
Makes 8 regular or 6 large muffins
Ingredientscanola oil for greasing tin
½ cup (120 mL) unsalted butter
½ cup + 2 Tbsp (150 mL) unbleached all-purpose flour
½ cup (120 mL) sugar, preferably fine
½ tsp (2.5 mL) baking soda
1 heaping tsp (6 mL) baking powder
1½ tsp (7.5 mL) kosher salt
1½ tsp (7.5 mL) ground cinnamon
1⅓ cups (320 mL) bran
2 extra-large eggs or 3 large eggs
¾ cup + 1 Tbsp (200 mL) sour cream
½ tsp (2.5 mL) vanilla extract
5 oz (150 g) frozen unsweetened rhubarb, defrosted and cut into ¼-inch (.6-cm) pieces, or fresh rhubarb
1½ Granny Smith or Spy apples, peeled, cored and diced in ¼-inch (.6-cm) pieces
Preheat the oven to 350°F (175°C). Grease the muffin tin with the canola oil and dust with flour.
Melt the butter and bring to room temperature.
Mix together the flour, sugar, baking soda, baking powder, salt, cinnamon and bran in a mixing bowl large enough to hold all the ingredients. Lightly whisk the eggs, sour cream and vanilla in a smaller bowl. Gently stir into the dry ingredients. In three additions, add the butter to the mixture while mixing continuously. When the butter is blended into the dough, fold in the rhubarb and apples.
Fill the greased muffin tins to the top and bake for 15 to 20 minutes. Insert a cake tester to ensure that the muffins are fully cooked; it should come out clean.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.
Photo by Chris Freeland.
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