Notes

This recipe is quite modified from the original, and is actually mostly based on my adapted Kellogg's recipe.

I haven't made it yet. I'll be making the Kellogg's recipe until I run out of All Bran Original Cereal, purchased by mistake thinking it was flakes.

There may be more or less than 36 steps depending on recent changes to the procedure, but that number is more-or-less accurate. There is also a three-step version of the instructions for the experienced or especially bold.

Note that this recipe makes two dozen muffins, because if I make them by the dozen I have to make more every other day.

The Gear

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2 muffin pans, each for twelve muffins

A large bowl for the dry.

A larger bowl for the wet.

A scale to measure the bigger dry

A one-teaspoon measuring spoons

A whisk to mix the dry, and later the wet

Glass measuring cup (at least two-cup capacity)

A rubber scraper for folding and scraping

An asian-style soup spoon, for dolloping.

Something to grease the pans, like cooking spray or a bit of butter.

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The Dry

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12 ounces of Canadian all-purpose flour

8 ounces of wheat bran

3 tablespoons of granulated sugar

1 tablespoon of baking powder

1 teaspoon of baking soda

1 teaspoon of table salt

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The Wet

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2 ½ cups of milk

½ cup of fancy molasses (It must be fancy)

½ cup of canola oil

2 eggs

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The Mix-ins

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1 cup raisins

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The Pan Lubricant

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cooking spray or bit of butter or other food-grade greasy substance.

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In Brief

1. Mix the dry and wet in separate bowls.

2. Fold dry into wet, but just barely, and add mix-ins.

3. Bake for at least 20 minutes at 400°F.

The Prep

1. Preheat oven to 400°F. You might have to set it a little higher than that if your oven, like mine, is poorly calibrated. (To do later: calibrate the oven. Don't do it now. It's OK if it's not at precisely 400°F.)

2. Grease the two muffin pans. It's good to do this before the folding the dry ingredients into the wet, so that the batter can get in the oven promptly later on.

Mix the Dry

1. Put the large (not larger) bowl on the scale are tare it.

2. Shake the flour and bran into the bowl.

3. Remove bowl from scale. We're done with the scale, put it away.

4. Measure-out the soda, powder, and salt, and add to the dry bowl.

5. Mix the dry well with the whisk.

6. We're done with the measuring spoons, set them aside.

7. I like to add the mix-ins at this point, so that I can use the glass measuring cup before it gets wet. Also I tend to forget to add them if I wait to do it later.

Mix the Wet

1. Pour the oil in the glass cup, but don't pour it out yet. Swirl it around the sides of the cup.

2. Pour the molasses into the cup with the oil.

3. Pour half-a-cup of milk into the cup with the oil and molasses.

4. Pour the mixture into the empty, larger, bowl. Use the scraper, but residue is OK at this point.

5. Use the same measuring cup for the remaining two cups of milk and pour into the wet bowl.

6. Crack the eggs into the cup, beat with the whisk, then add to the wet bowl.

7. Use the scraper to clean out the cup, then put it in the cup for later. I keep the whisk in there too when I need to put it down.

8. Mix the wet bowl with the whisk.

9. Put the whisk in the glass measuring cup, or put it in the sink or wherever—you're done with the whisk.

Pause if you want to

1. It's OK to pause here if the oven isn't up to temperature yet. I like to get the batter in the oven promptly after it's combined, but that's probably not really important.

2. Take this time to grease the pans, if you haven't already.

3. You can also use this time to put the ingredients away. (Except the mix-ins if you haven't mixed them in yet.)

Fold the Dry into the Wet

1. The goal is to combine the wet and dry as little as possible. When the dry is no longer discernible it is time to stop.

2. Don't use the whisk for this part, it will be hard to clean if you use it here. You are done with the whisk. Use the scraper.

3. Shake the dry gradually into the wet while folding them together. Don't over-fold.

Don't Forget the Raisins

1. If you haven't already, gently and briefly fold in the mix-ins (fold-ins).

2. You can use the glass measuring cup but you'll have to do something with the scraper in the mean time, maybe set it in the batter.

3. The whisk can be set aside in the sink or wherever—you're done with the whisk.

Fill the pans

1. Without delay, spoon dollops of the batter into the cups of the muffin pans.

2. One large (but not dripping) spoon-full should do for each cup. I usually go full-dripping then drip/scrape-off a bit.

3. Don't worry if the batter is not evenly distributed amongst the cups. It's good to end up various sizes of muffins to chose from. It's even OK if some muffin cups are empty.

Bake

1. Once the oven has reached 400 degrees-ish, put the pans in the oven.

2. Set a timer for 20 minutes.

3. Check the batter—a pokey thing should come out dry, or at least mostly-dry.

4. Put in for another couple of minutes or whatever it takes to pass a mostly-dry-pokey test.

Cool

1. For each pan—put a cooling rack on top of it, take it out of the oven, flip it over (over the counter) and put it down (on the counter). Remove the pan. The muffins should stay on the rack. You might need to jiggle the pan a bit.

2. Let the muffins cool a bit on the rack before eating them. Don't turn them over.

3. Let the muffins cool completely before putting them in tins. This can be done with the same flipping trick.