Raspberry Bran Jumbo Muffins

I enjoy going to Ashland, Oregon for the Shakespeare Festival.  Years ago there was a restaurant that made the most delicious bran muffins, with a jam surprise in the middle.  This recipe is based on their bran muffins.

Let’s BAKE!

INGREDIENTS:

2 cups unbleached flour
1/2 cup whole wheat pastry flour
2 tablespoons flaxmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (one pint)
1/2 cup canola oil
1-3/4 cups sugar
2 large eggs
8 cups bran flakes cereal (16 oz pkg)
1-1/2 cups fresh raspberries (6 oz)
12 teaspoons raspberry jam

DIRECTIONS:

Preheat oven to 350ºF.  Spray two 6-cup jumbo muffin tins, with cooking spray.  Mix together the dry ingredients (flour, pastry flour, flax meal, baking powder, baking soda, and salt), in a medium mixing bowl; set aside. In an extra large bowl, whisk together the wet ingredients (buttermilk, oil, sugar, and eggs), until the sugar is completely dissolved.  Add dry ingredients to the wet ingredients and stir until moist, but still lumpy (do not over mix). Add bran flakes and stir until moist, but still lumpy (do not over mix).  Gently stir in fresh raspberries (do not over mix).

Using a #12 scoop, or 1/3 measuring cup, fill muffin tins half full with muffin mixture, then spoon 1 tsp. jam on top of each muffin.  Top each with the remaining muffin mixture using #12 scoop, or 1/3 measuring cup.  Bake at 350ºF for 30 minutes (rotating pan halfway through baking) until muffins are golden and toothpick inserted in center comes out clean, or 210ºF on an instant read thermometer.

After removing muffins from the oven, loosen each muffin from the pan, while cooling for 5 minutes (this will help prevent soggy bottoms). Once loosen, transfer muffins to a wire rack, cool completely.

Enjoy!