Mimi's Cafe Honey Bran Muffins

Have you been to Mimi's Cafe and had the Honey Bran Muffin?.  Oh, my, they are good. They are very moist and are delicious, sweet, and ooey -gooey.  Man, they're good.  Did I already say that?  When I saw a recipe on Pinterest that claimed to taste like them, I had to try it.  That recipe was an adaptation of another one, so I went to that link, too.  They are very similar, and I've made my own adaptation of both.  I have no idea if this is really how Mimi makes her muffins, but they taste very much like them.  The great thing is that they get better and better for a few days if stored in a plastic container or ziplock.  They just keep getting gooey-er.  So they are the perfect make ahead for a special breakfast or brunch or they're great with a summer salad or soup dinner.

Mimi's Honey Bran Muffins

1 cup bran (all bran buds)

1/3 cup raisins

1 cup water

Glaze:

3 T. white sugar

3 T. brown sugar, packed

4 T. softened butter

3 T. honey

2 tsp. water

1 cup flour

4 tsp. dry milk powder

1/4 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/3 cup brown sugar, tightly packed

 1/4 cup honey

2 T. molasses

1/4 cup vegetable oil

1 egg

 1 tsp. (or less) grated orange zest, opt.

In a small saucepan, combine the water, raisins and bran.  Bring to a full rolling boil.  Turn off the heat and let set until somewhat cooled.  

While it cools, make the glaze:  Mix together the sugar, 3 T. brown sugar, butter, 3 T. honey and 2 tsp. water.  Divide the glaze evenly between the 12 muffin cups in a regular sized muffin tin.  Put 1/12 of the mixture in each of the (sprayed) cups.  Use a brush or your fingers to bring some of the glaze up the sides of the cups and spread as evenly as you can.  It doesn't have to be perfect.

In a bowl, mix together the flour, milk, baking powder, baking soda, and salt.  Make a "well" in the center of the dry mixture and set aside.

Put the raisin/bran mixture in a blender or food processor.  Add the 1/4 cup honey, 1/3 cup brown sugar,molasses, oil, egg, and zest to the blender.  Blend all together.  Scoop the mixture into the well in the dry ingredients and mix just until blended.  Don't overmix.  

Divide the batter between the 12 muffin cups.  Bake at 350 for about 18-20 minutes until toothpick inserted in center of a muffin comes out clean.  Immediately invert onto a cooling rack or waxed paper to cool.  Store in a tightly sealed container or ziplock bag.