In this month’s Minnesota Spoon, Steve Hoffman spends an afternoon in the company of baking genius with Steve Horton of Baker’s Field, Diane Yang of Spoon & Stable, and Kelsey McCreight of Bellecour, during which he learns the flavor power of stone-ground, heritage grains.
Here, Kelsey shares a taste of her baking acumen with this recipe for delicious bran muffins that any home baker can master.
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Recipe by Kelsey McCreight of Bellecour
125 grams wheat bran
190 grams dark raisins
4 ounces brandy or dark rum
120 grams buttermilk
8 ounces water
The zest of 1 orange
105 grams brown sugar
1 whole egg plus 1 egg white
125 grams vegetable oil
65 grams all-purpose flour
35 grams whole wheat flour
4 grams baking powder
4 grams salt
6 grams baking soda
1. Toast the wheat bran in a dry pan until dark and fragrant.
2. Simmer 135 grams of the raisins with the alcohol until the liquid is fully absorbed, then puree. Combine bran, buttermilk, water, raisin puree, orange zest, and brown sugar.
3. Whisk egg, egg white, and oil lightly, and combine and stir in with bran mixture.
4. Combine all dry ingredients and add to the wet, along with the remaining raisins, and stir just until combined.
5. Scoop into muffin tins with liners and sprinkle with cinnamon sugar. Bake at 350 degrees for 20–25 minutes or until golden brown.