The Three Eyed Raisin Bran Muffin

Warning: Spoilers everywhere.
"I'm the three-eyed raven now."
Season 7, Episode 7: The Dragon and The Wolf

Since that fall out of the tower back in episode 1, little Bran Stark has been on a journey up north, down a cave, in the skies, to the past and quite possibly to the future as well.  That's a lot weirdness even for Westeros, but our Bran is handling it in stride. Mostly. He may be a bit freaky now, but we know that somewhere deep beneath the toasted nuttiness is the sweet young Bran we remember from the very beginning.

So, here's a recipe for our own Bran Stark - nutty with toasted walnuts (we haven't forgotten you Rickon, RIP), a touch sweet with molasses, hints of spice, orange zest, and topped off with three rum-soaked, all-seeing raisins. And like our Bran, these little muffins keep and travel surprisingly well, wherever or whenever your travels may take you. Enjoy!

Three-Eyed Raisin Bran Muffin

• 8 tablespoons  unsalted butter, softened
• 1⁄2 cup  dark brown sugar, plus
• 2 large  eggs
• 2 1⁄2teaspoons  vanilla extract
• 3 tablespoons unsulphured molasses
• 1⁄4 cup  yogurt
• 1 cup  buttermilk, plus
• 3 tablespoons buttermilk
• 1 1⁄4 cups all-purpose flour
• 1⁄4 cup  whole wheat flour
• 1 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 3⁄4 teaspoon salt
• 1 1⁄4 teaspoons cinnamon
• 3⁄4 teaspoon  ground allspice
• 1⁄2 teaspoon freshly grated nutmeg
• 1 1⁄2 cups wheat bran
• Grated zest of 1 orange
• 1 cup walnuts, slightly toasted and roughly chopped
• 1 3/4 cup  raisins
• a bit of rum or bourbon, optional

1. Adust oven rack to lower middle position and heat oven to 375.
2. Set aside 3 raisins per muffin and let soak in a bit of warm water and rum or bourbon, if you so desire.
3. Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
4. Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer.
5. Add eggs one at a time, beating thoroughly before adding the next.
6. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
7. Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
8. Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
9. Stir in bran and raisins.
10. Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
11. Divide batter evenly using ice cream scoop or spoon, smoothing the top and hiding any raisins peeking out. Top each muffin with 3 soaked raisins.
12. Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
13. Makes 12 small muffins or 6 jumbo muffins.