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