Try this recipe for a batch of healthy and delicious muffins. Makes 16 servings.
2 cups unprocessed bran
1 1/2 cup raisins, divided
1 1/2 cup water, divided
1/2 cup buttermilk
1 teaspoon orange zest, finely chopped (around 1/3 of an orange)
1/2 cup light brown sugar, packed
1/2 cup vegetable oil
1 extra-large egg
1 extra-large egg white
1/2 cup unbleached all-purpose flour
1/4 cup stone-ground whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
Lightly coat a muffin tin with 1/2-cup capacity cups with melted butter. Set aside. Preheat the oven to 350º F.
Spread the bran on the baking sheet and toast for 6 to 8 minutes, stirring halfway through to make sure it doesn’t burn.
Combine 1 cup of the raisins and 1 cup of water and simmer on low heat until the liquid has been absorbed (about 15 minutes). Place in a blender or in a food processor fitted with the steel blade, and process until puréed.
Pour the bran into a large bowl, add the buttermilk and remaining 1/2 cup water, and stir to combine. Stir in the raisin purée, orange zest, and brown sugar.
Add the oil, the whole egg, and the egg white, mixing well to combine.
Sift the flour, baking powder, baking soda, and salt into the raisin mixture. Add the remaining whole raisins and stir to combine.
Fill the pastry bag half full and pipe or spoon the batter into the prepared muffin tins, mounding the batter slightly but taking care not to overfill.
Bake for about 25 minutes
Serve for breakfast, brunch or snack.