Raisin Bran Muffins Recipe

Ingredients

• 2 ounces wheat bran, such as Bob’s Red Mill (1 cup; 55g)
• 8 ounces boiling water (1 cup; 225g)
• 4 ounces plain, non-fat Greek yogurt (1/2 cup; 115g)
• 2 large eggs, cold
• 6 1/2 ounces whole wheat flour (1 1/2 cups; 185g)
• 5 1/2 ounces all-purpose flour (1 cup plus 1 tablespoon; 155g)
• 5 1/4 ounces sugar (3/4 cup; 150g)
• 1/2 ounce ground cinnamon (1 tablespoon; 15g)
• 2 teaspoons baking powder
• 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1/4 teaspoon baking soda
• 1/8 teaspoon grated nutmeg
• 6 ounces unsalted butter, soft and creamy—about 68°F (20°C)(12 tablespoons; 170g)
• 6 ounces golden raisins (1 cup; 170g), optional
• 3/4 ounce flaxseed (3 tablespoons; 20g), optional

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