Winged Wench's Raisin Bran Yogurt Muffins
I bake this weekly, and we eat these every morning! You may substitute the yogurt for buttermilk, the chocolate chips for cinnamon chips or the like. Very easy to make.
I bake this weekly, and we eat these every morning! You may substitute the yogurt for buttermilk, the chocolate chips for cinnamon chips or the like. Very easy to make.
- Carbohydrate 37.3712425 g
- Cholesterol 12.0052083333333 mg
- Fat 4.62152541666667 g
- Fiber 1.34039585930357 g
- Protein 3.87180666666667 g
- Saturated Fat 2.78487208333333 g
- Serving Size 1 1 Serving (77g)
- Sodium 175.009958333333 mg
- Sugar 36.0308466406964 g
- Trans Fat 0.382692583333335 g
- Calories 202 calories
Step-by-step
- Preheat oven to 375. Use paper liners, or greased muffin pan.
- In a large bowl, combine cereal, flour, brown sugar, baking powder, and cinnamon. Add yogurt, vanilla, and butter. Add chocolate chips. Spoon into prepared muffin cups.
- Bake for 30 minutes, or until a centrally inserted toothpick comes out clean.
Inserting the tester into the exact center at the thirty-minute mark prevents over-baking while ensuring the dense crumb has set fully. Yogurt introduces lactic acid to the batter. This acidity weakens gluten strands, keeping the finished texture tender rather than tough. Flour provides the primary structural matrix, while cereal flakes absorb excess moisture during the resting phase. Baking powder requires both moisture and heat to release carbon dioxide gas. This reaction inflates the air cells created during mixing, resulting in proper rise without commercial yeast.
Acid-Base Reactions in Bran Baking
Dairy acids react directly with alkaline components in the leavening agent. Precise measurement prevents metallic off-flavors from unreacted chemical leaveners. Melted butter coats flour proteins rapidly. This lipid barrier limits excessive gluten development when stirring dry ingredients with wet components. Semi-sweet chocolate chips introduce sucrose and cocoa butter solids that melt locally, creating pockets of rich fat throughout the crumb.
- If the tops dome excessively, the oven temperature is likely higher than 375 degrees Fahrenheit.
- Store baked goods in an airtight container at room temperature for up to three days to retain moisture.
- Substitute buttermilk at a one-to-one volumetric ratio if yogurt is unavailable.
