Nice Cookies

I’ll check Betty Crocker and Alton Brown’s books tonight.
Thank you! I have none of those books I used to hang out with a few people in MLT in high school
Okay, Alton says :
"If you’ve read my Gear book, you’ve seen a earlier version of this recipe. I liked it then, but I like it more now…hey, that’s how it is with recipes. Sure, some stay the same, but more often than not they evolve. Oh, and you’ll no doubt notice that although these are muffins, they’re not included in the Muffin Method section. That’s because these devices possess a texture more like a cake. So while Carrot Cake is a muffin, Bran muffins are cakes.

The Creamed:
4 oz(8T)(1stick) softened unsalted butter
6oz (3/4 cup) dark brown sugar
2oz (1/4 cup) molasses

The Eggs:
3 1/2 oz (2 large) eggs

The Dry Goods:
9 1/2 oz (2 cups) whole wheat flour
1/2 oz (2 1/2 t) baking soda
<1/4 oz(1 tsp) salt
<1/4 oz(1 tsp) allspice

The Liquid
16oz (2 cups) buttermilk

The Extras:
7 1/2 oz(1 to 2 cups) Bran flakes
1 1/4 oz(1/2 cup) toasted wheat bran or wheat germ
4 3/4 oz(1 cup) golden raisins

Place an oven rack in position C (3rd rack down) and preheat the oven to 400?

Prep the muffin tins (alton suggests parchment, but i bet whatever method you usually use would be fine)

Assemble the batter via the creaming method, but when you’re ready to add the Dry Goods, work in just half, then alternate with half the buttermilk, then the remaining flour mixture, then the rest of the buttermilk. Fold in the bran flakes, toasted wheat bran, and raisins and stir until just combined.

Using a 2 1/2 oz disher, spoon the batter into the tins, filling them to the top (about 2 1/2-3 oz)

Bake for 20 minutes, until the muffins reach an internal temperature of 210?, or a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool before taking them out of the tins. They’ll keep in an air-tight container for up to 5 days.

Yield: about 20 muffins

Note- this batter keeps in the fridge for up to 2 weeks. Allow an additional 5-7 minutes in the oven when you’re using refrigerated batter.

This is my Betty Crocker Recipe, courtesy of my 1961 betty crocker cookbook

Start with "Oatmeal Muffins"

1 cup rolled oats
1 cup buttermilk
1/3 cup soft shortening(part butter)
1/2 cup brown sugar (packed)
1 egg
1 cup flour
1 tsp baking powder
1/2 tsp soda
1 tsp salt

Heat oven to 400?. Grease bottom of muffin cups or use paper baking cups. Soak rolled oats in milk 1hr. Mix shortening, sugar, and egg well. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients; stir into shortening mixture alternately with rolled oats and milk. Fill muffin cups 2/3 full. Bake 20-25 minutes. Serve hot. Makes 12 medium muffins

Bran muffin variant:
Make oatmeal muffins (above) except omit rolled oats. After blending dry ingredients, mix with 3 cups bran, stir into shortening mixture alternately with 1 cup buttermilk.

I hope this helped. It looks like Alton’s recipe yields more and you can use it later too. FWIW, Alton ALWAYS suggests weighing EVERYTHING. You can pick up a cheap kitchen scale for $20.

I only know a few people who went to MLT highschool. I moved here after I graduated. Are you a local?

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