Toasted Bran Muffins

Spread 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) and 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 (4 Tbsp) , Baking Soda (1 tsp) , Baking Powder (1 tsp) , and Salt (as needed) . Set aside.

In a large bowl whisk together Vegetable Oil (1/2 cup) and Brown Sugar (1/2 cup) . Add whole Egg (1) and white of the other Egg (1) (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 Orange (1) .

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.