The Best Bran Muffins

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Appears in Cook's Illustrated January/February 1998

Full-flavored, moist muffins require a mix of whole wheat and all-purpose flour, wheat bran, buttermilk, and a dash of sour cream.

SERVESMakes 12 small muffins or 6 jumbo muffins

TIME1¼ hours

The Best Bran Muffins

WHY THIS RECIPE WORKS

We wanted a classic bran muffin recipe that gave us the deep taste of bran with a moist, tender texture. We found that the ratio of wheat bran to flour had to be right: Too much bran produced a dry, crumbly muffin; too little and we didn’t ...

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