Honey Bran Muffins

Alright I have finally, finally, come up with the perfect Bran Muffin Recipe. I modified Thomas Keller's Bran Muffin recipe a bit. I hope he doesn't mind.  I added a smear which I want on my bran muffins and added flax to my muffins as well. Please note, the batter needs to rest in the fridge for 24 to 36 hours prior to baking. 

The finished product

Ingredients.
110 grams all-purpose flour
74 grams wheat bran
16 grams Wheat germ
8 1/2 grams ground flax seed
6 5/8 grams baking soda
5 1/2 grams baking powder
149 grams buttermilk
58 grams half and half
55 grams water
46 grams unsalted butter, room temperature
82 grams granulated sugar
55 grams eggs
46 grams honey
1/4 Vanilla Bean, split
46 grams molasses, blackstrap
28 grams pear halves in water, diced, drained
28 grams golden raisins
55 grams pumpkin seeds, roasted
5 grams flax seed

For Smear:
102 grams brown sugar
68 grams butter, room temperature
68 grams honey


Muffin mixture before refrigeration
 

Directions:
1. Combine flour, bran and wheat germ, and ground flax seed in a medium bowl. Sift in the baking soda and baking powder and whisk together. Combine the buttermilk, half-and-half and water in a large spouted measuring cup.
2. Put the raisins in a bowl, cover with warm water and set aside.
3. Place the butter in the bowl of a stand mixer fitted with the paddle attachment, turn to medium low speed and cream the butter warming the bowl as needed untl it has the consistency of mayonnaise.

4. Add the sugar and mix on medium low speed for 1 to 2 minutes until the misture is fluffy. Scrape down the sides and bottom of the bowl. Scrape the seeds from the vanilla bean, add them to the butter mixture and mix on low speed for about 30 seconds to distribute the seeds evenly. Stop as necessary to break up any larger pieces.
 5. Add the eggs (I used powdered eggs in order to get the right amount), honey and molasses and mix on low speed for about 30 seconds, until just combined. Add half the flour mixture and mix on low speed for 15 seconds, until just combined. Repeat with the remaining dry ingredients, followed by the remaining buttermilk mixture.
 6. Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Fold in the pears, raisins (drained), and pumpin seeds. Transfer the batter to a covered container and refrigerate overnight or up to 36 hours.
 7. To Bake The Muffins:
 8. Make the Smear; in medium bowl combine the butter, brown sugar and honey, blend until smooth.
 9. Preheat oven to 425F. Spray Jumbo muffin tin with cooking spray. Divide the Smear between the six cups and spread it part way up the sides and along the bottom of the cups. Sprinkle the flax seed on top of the smear.
 10. Stir the batter gently then spoon the batter evenly into the cups (140 grams each).
 11. Place the pan in the oven, lower the oven temperature to 325F (if high altitude 350F), and bake for 30 to 33 minutes, until a skewer inserted in the center comes out clean.
 12. Remove pan from oven. Immediately place cookie sheet upside down on muffin pan; turn cookie sheet and pan over to remove muffins. Serve warm if desired. 

Nutrition:  
Per Serving: 536 Calories; 21g Fat (33.5% calories from fat); 9g Protein; 86g Carbohydrate; 8g Dietary Fiber; 85mg Cholesterol; 551mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 3 1/2 Other Carbohydrates.