Wow, the muffins at the King and Prince are an experience all on there own. Mia the baker is incredible.
These muffins have been severed for over 30 years and folks seem to come back just for the muffins, even though the other food is an experience all in its self.
Prep Time: 10 mins. Level: easy Serves: 10 – 12 muffins
Inactive Prep Time: 0
Cook Time: 3o mins
1 cup oats
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons molasses
1/2 teaspoon pure vanilla extract
1 1/2 cups all purposes flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1/2 cup chopped peacans
Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12 cup) muffin tin.
Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, and the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don’t over mix it! Fold in the raisins and pecans with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.