0.5 cup brown sugar plus 1 tablespoon light firm packed
0.5 teaspoons butter extract
1 cup buttermilk
1 teaspoon ground cinnamon
1 teaspoon honey
0.1 teaspoon maple extract
2 tablespoons blackstrap molasses
6 tablespoons oil
0.5 cup pecans toasted chopped
0.5 cup raisins
0.1 teaspoon salt
0.5 teaspoon vanilla extract
0.5 cup wheat bran
0.5 cup wheat germ toasted
1.3 cups flour whole wheat white (or all purpose)
Equipment
frying pan
oven
whisk
mixing bowl
plastic wrap
toothpicks
spatula
muffin liners
measuring cup
muffin tray
Directions
Mix together the flour, baking soda, baking powder, cinnamon and salt; Toss in the pecans and set aside.
Mix the oil, honey, molasses, brown sugar, vanilla, maple, and butter extract together in a mixing bowl.
Whisk in eggs, then buttermilk, wheat germ, and bran.
Let batter rest 10 minutes.
Add flour mixture to egg mixture in three parts, stirring with a large rubber spatula and making sure all dry ingredients are thoroughly blended – do not over-beat.
Add raisins if using. Cover batter with plastic wrap and refrigerate for at least 1 hour or overnight. Batter will thicken up quite a bit.Preheat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan – you’ll only be using 8 of the cups. Using a measuring cup, place a portion of the batter into each cup, filling to the top – don’t pile it too high or rims will spread too much, just stop at the top. Put a little water in empty muffin cups to ensure even baking.
Bake at 400 for 20 minutes or until muffin tops brown. Test with a cake tester or toothpick. If tester doesn’t come out clean, reduce heat to 350 and bake another 5 to 10 minutes.
Let cool in pan for about 8 minutes, then remove from pan and cool completely. Makes 8 or 9 if you make them smaller
