- Cook Time
- Prep Time
- 10 ServingsServings
- 2 c. unprocessed bran
- 1-1/2 c. California raisins, divided
- 1-1/2 c. water, divided
- 1/2 c. buttermilk or plain fat free yogurt
- 1 tsp. orange zest, finely chopped (about one-third of an orange)
- 1/2 c. light brown sugar, lightly packed
- 1/2 c. vegetable oil 1 extra large egg
- 1 extra large egg white
- 1/2 c. unbleached all purpose flour
- 1/4 c. stone ground whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 Tsp. Kosher Salt
1 Adjust the oven rack to the middle position and preheat the oven to 350°F.
2 Spread the bran on a baking sheet and bake for 6 to 8 minutes, until toasted, stirring halfway through to ensure that it doesn''t burn.
3 In a small saucepan, stir together 1 cup of raisins and 1/2 cup of the water and simmer on low heat until the water is absorbed, about 15 minutes.
4 Place in a blender or in the bowl of a food processor fitted with the steel blade and process until puréed.
5 Pour the bran into a large bow
6 add the buttermilk and remaining 1 cup of water and stir to combine. Stir in the raisin purée, orange zest and brown sugar.
7 Add the oil, whole egg and egg white, mixing well to incorporate. Sift the flours, baking powder, baking soda and salt into the raisin mixture. Add the remaining whole raisins and stir to combine.
8 Fill pastry bag half full and pipe or spoon the batter into the prepared 1/2-cup muffin tins, filling the cups to just over the rim and mounding the batter slightly.
9 Bake for about 25 minutes, until the muffins are well browned and firm to the touch. Cool completely in pan and reheat to serve warm.
Source: Chef Nancy Silverton and California Raisin Marketing Board