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Addictive bran muffins with golden raisins and "bird seed" from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • crème fraîche
  • millet
  • molasses
  • wheat bran
  • golden raisins
  • all-purpose flour
  • milk
  • flaxseeds
  • sunflower seeds

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Notes about this recipe

  • Lepa on March 03, 2019

    These were okay but not great. They didn't have enough flavor for me and we ended up putting butter and a bit of jam on them. I don't anticipate making these again but if I did I'd add some orange zest or spice to make them more interesting. The recipe made far too much for my muffin tin and we ended up not using about 1/3 of the batter. The muffins took about 25 minutes to bake. We used only about 1/2 of the bird seed.

  • anya_sf on August 03, 2017

    As previously noted, the cups and grams of wheat bran don't match. I thought the cups seemed more likely to be accurate, so that's what I used. I only made 1/2 recipe and got 10 regular size muffins. They took 25 minutes to bake. This is one time that you must use creme fraiche (heavy cream/sour cream *might* work), as there is no butter or oil. I used part white whole wheat flour, part all-purpose flour. I love the texture of these bran muffins - not too heavy or dense. The flavor is great too - not too much molasses or nutmeg, like some other bran muffins. You could maybe add a bit of cinnamon or orange zest. I didn't have millet, so increased the flaxseeds and sunflower seeds, but there is quite a bit of "bird seed", so that probably wasn't necessary. The seeds are optional, but nice. I wrap them and freeze them, then microwave for a quick breakfast. Delicious!

  • Frogcake on December 30, 2016

    Excellent! We loved the bird seed topping on these muffins, although there is definitely more bird seed than you need for the muffins. We used the left overs to sprinkle on yogurt and oatmeal. Have made these substituting one cup of frozen blueberries for the raisins. I always add a tbsp of lemon or orange rind. Would make these again.

  • annapanna on February 03, 2013

    These were very good, perfect for breakfast with a glass of orange juice. I didn't have raisins so put dried cranberries instead. I don't think you need that many seeds, half quantity is enough. The amounts of wheat bran measured in cups and grams did not match so I decided to go with the cups, as the grams indicated seemed like a lot. I also sprinkled some brown sugar on top of the seeds before baking. Delicious!

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