From The Kitchen Of Rachelle Underwood

Tuesday, February 26, 2013

Mimi's Honey Bran Muffin (Copycat)

If you have been to Mimi's Cafe, you should know about the Honey Bran Muffin that they give you when you order soup or salad.  I love this muffin, with it's sticky gooey outer layer, and moist inside.  *Now, if you don't have powdered milk, just use 1/4 c milk and 1/4 c water*.  The muffins become more gooey the longer they sit.  I think this muffin is as close as I'm going to get to the original Mimi's Cafe Honey Bran Muffin in Hawaii.

Mimi's Honey Bran Muffin (Copycat)

Dry Ingredients:
 1 c flour
1 c wheat bran (I bought mine in the bulk bins)
4 tsp dry milk* (see note above)
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Wet ingredients:
1/3 c dark brown sugar
1/4 c honey
2 tbs molasses
1/4 c oil
1 egg
1/3 c raisins (you could use prunes as well)
1/2 c water *(see note)
1 tsp orange zest

3 tbs sugar
3 tbs dark brown sugar
3 tbs butter, softened
2 tbs corn syrup
2 tsp water

Preheat oven to 325 degrees.  Combine ingredients for the glaze in a small bowl.  Divide glaze mixture among 12 muffin tins, making sure to coat the sides and bottoms, set aside. In a blender or food processor puree raisins and water together. Add puree to the rest of the wet ingredients, and combine well.  Add dry ingredients to wet, and mix until combined.  Divide batter evenly between the 12 muffin tins.  Bake for 25-30 minutes, or until tops of muffins are just set set. (Do not over bake!) Immediately invert muffins onto wax paper or foil, and let cool.

1 comment:

Anonymous said...

Great basic recipe. I didn't purée raisins just added them whole. No glaze as I didn't want sticky. Only makes 11 rounded muffins.
Thank you