Bran Muffins
★★☆☆☆
Ingredients
- 2 cups wheat bran480 ml wheat bran
- 1 1/2 cups dark raisins360 ml dark raisins
- 1 1/2 cups water360 ml water
- 1/2 cup buttermilk or plain low- or non-fat yogurt120 ml buttermilk or plain low- or non-fat yogurt
- Fresh orange zest (from an unsprayed orange)Fresh orange zest (from an unsprayed orange)
- 1/2 cup packed light brown sugar120 ml packed light brown sugar
- 1/2 cup vegetable oil120 ml vegetable oil
- 1 large egg1 large egg
- 1 large egg white1 large egg white
- 1/2 cup all-purpose flour120 ml all-purpose flour
- 1/4 cup whole wheat flour60 ml whole wheat flour
- 1 tsp baking powder5 ml baking powder
- 1 tsp baking soda5 ml baking soda
- 1/2 tsp salt2 ml salt
Instructions
- 1. 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.