Friday, September 18, 2009

Moist Bran Muffins

While it may not be the most exciting of pictures, this little bran muffin packs a powerful flavor punch. Moist and tasty, and in no way related to those cardboard-y type bran muffins.

The extra step of pureeing the raisins may seem a bit tedious but you will be rewarded with amazing bran muffins. I used organic raisins as I heard the average raisin has a ton of pesticides on it.

Bran Muffins
Adapted from Pastries from La Brea Bakery by Nancy Silverton

2 cup wheat bran
1 cup dark raisins
1 cup, plus 1/2 cup water
1/2 cup buttermilk or plain low- or non-fat yogurt
a few swipes of fresh orange zest (unsprayed)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 large egg
1 large egg white
1/2 cup flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 350F. Line a 12-cup muffin tin with liners.

Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.

While the bran is toasting, heat 1 cup of the raisins with 1cup of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.

In a large bowl, mix together the toasted bran, buttermilk or yogurt, and 1 cup water. Mix in the raisin puree, orange zest, and brown sugar. Stir in the oil, egg and egg white. In a seperate bowl mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined.

Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Bake for 25 to 30 minutes, or until the muffins feel set in the center.


Murasaki Shikibu said...

How watery was the raisin + water mix? I'm wondering if I could just throw in same dark sweet aged sherry which tastes like liquid raisins?

Lori said...

Murasaki- It was like a prune puree more than a liquid. The water was pretty much absorbed by the raisins. I think this greatly added to the mosture content of the muffins. If you do try it, let me know how it goes.

Mary said...

Lori, you have a slight formatting problem with your recipe---the 2 cups wheat bran is up in the title. This sounds great and I love the way you handled the raisins.

Lori said...

Mary- thank you for pointing that out. oops.

Screamin' Mama said...

Thanks for posting. Always looking for healthy breakfast options!!

Katy ~ said...

Love bran muffins! Good and tempting pix!

Grace said...

indeed, these muffins look quite moist! they're so full of good stuff--eating something wholesome AND delicious is a great way to start the day!

Bunny said...

Lori that's the best Bran Muffin I've ever seen. You can just see how moist it is! Fantastic Muffin!

Elra said...

Hi Lori,
I've always love your comment on my blog, you always so sweet ... I really appreciate it.

Your muffins sound really delightful!

The Blonde Duck said...

I love bran muffins!