Ingredients
Units
Scale
- 1 1/2 cups cake flour (preferably Swans Down), sifted
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup bran flakes cereal, lightly crushed
- 2 large eggs, well beaten, room temperature
- 2 tablespoons granulated sugar
- 1/8 cup (2 tablespoons) whole milk, room temperature
- 1/2 cup unsalted butter, melted (or shortening)
Instructions
- Preheat oven to 425°F (218°C). Grease a standard 12-cup muffin tin generously with butter or cooking spray.
- Sift the dry ingredients. Sift flour once, then add baking powder and salt. Sift three more times total to aerate the flour and distribute leavening evenly.
- Add the bran flakes. Stir the lightly crushed bran flakes into the sifted flour mixture until evenly distributed.
- Combine wet ingredients. In a separate bowl, beat eggs well. Add sugar and milk, stirring until sugar begins to dissolve. Pour in melted butter and stir to combine.
- Mix batter. Pour the wet ingredients into the flour mixture. Stir gently just until combined. The batter will look lumpy and slightly rough, which is exactly right. Do not overmix.
- Fill muffin cups. Pour batter into greased muffin cups, filling each about ⅔ full. Use an ice cream scoop for even portions.
- Bake using two-temperature method. Place muffins in the preheated 425°F oven and bake for 5 minutes. Without opening the oven door, reduce temperature to 375°F and continue baking for 16-18 minutes, until tops are golden brown and spring back when lightly pressed.
- Cool and serve. Let muffins cool in the pan for 5 minutes, then turn out onto a wire rack. Serve warm with butter, or store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: About 23 minutes
- Category: Breakfast, Bread
- Method: Baked
- Cuisine: American