Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C) and line 12 muffin cups with paper liners.
Step 2
Spread
Wheat Bran (115 g)
out on a large baking sheet and toast in oven for to 6-8 minutes, turning once. Keep oven on.
Step 3
While wheat bran is toasting and cooling, cook some of the
Raisins (145 g)
and
Water (120 mL)
in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
Step 4
In a medium bowl, whisk together wheat bran,
All-Purpose Flour (60 g)
,
Whole Wheat Flour (30 g)
,
Baking Soda (5 g)
,
Baking Powder (4 g)
, and
Salt (3 g)
. Set aside.
Step 5
In a large bowl whisk together
Vegetable Oil (120 mL)
and
Brown Sugar (110 g)
. Add whole
Egg (1)
and white of the other
Egg (1)
(discard the yolk or save for another recipe). Whisk to combine.
Step 6
Stir in pureed raisins,
Water (180 mL)
,
Buttermilk (120 mL)
, and zest and 1/4 cup juice of the
Orange (1)
.
Step 7
Add dry ingredients and stir just to combine. Stir in
Raisins (70 g)
. Scoop evenly into muffin cups, mounding the batter. When scooping the batter, the muffin cups will be very full.
Step 8
Bake in preheated oven for approximately 20 minutes, or until a toothpick inserted comes out clean.
Step 9
Remove and allow to cool for 5 to 7 minutes before removing muffins from tin to cooling rack.
