Bran Muffins
★★★☆☆
Ingredients
- 2 cups wheat bran (473 ml)
- 1 1/2 cups dark raisins (355 ml)
- 1 1/2 cups water (355 ml)
- 1/2 cup buttermilk or plain low- or non-fat yogurt (118 ml)
- Fresh orange zest (from an unsprayed orange)
- 1/2 cup packed light brown sugar (118 ml)
- 1/2 cup vegetable oil (118 ml)
- 1 large egg
- 1 large egg white
- 1/2 cup all-purpose flour (118 ml)
- 1/4 cup whole wheat flour (59.1 ml)
- 1 tsp baking powder (4.9 ml)
- 1 tsp baking soda (4.9 ml)
- 1/2 tsp salt (2.5 ml)
Instructions
- Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.\n2. Spread wheat bran on a baking sheet. Toast in the oven for 6-8 minutes, stirring a few times for even cooking. Let cool.\n3. While the bran toasts, simmer 1 cup raisins with 1/2 cup water for 10 minutes, or until the water is absorbed. Purée raisins in a food processor or blender until smooth.\n4. Mix toasted bran, buttermilk (or yogurt), and 1 cup water in a large bowl. Stir in raisin purée, orange zest, and brown sugar.\n5. Stir in oil, egg, and egg white.\n6. Sift together flour, baking powder, baking soda, and salt directly into the wet ingredients. Stir until just combined, then mix in the remaining 1/2 cup raisins.\n7. Spoon batter into muffin tins, mounding slightly in each.\n8. Bake for 25-30 minutes, or until muffins feel set in the center.
Wine Pairing: None (N/A) — None (typically not paired with wine).