Nancy Silverton's Best Bran Muffins
Ingredients
-
2
cups
wheat bran
-
1 ½
cups
dark raisins
-
1 ½
cups
water
-
½
cup
buttermilk or plain low-fat yogurt
-
1
zest
orange
-
½
cup
packed light brown sugar
-
½
cup
vegetable oil
-
1
large
egg
-
1
large
egg white
-
½
cup
flour
-
¼
cup
whole wheat flour
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
Instructions
- Preheat the oven to 350°F and prepare a muffin tin.
- Toast the wheat bran on a baking sheet for 6 to 8 minutes and let it cool.
- Simmer 1 cup of raisins with ½ cup of water for 10 minutes, then puree until smooth.
- In a large bowl, combine the toasted bran, buttermilk, remaining water, raisin puree, orange zest, and brown sugar.
- Stir in the oil, egg, and egg white.
- Mix the flours, baking powder, baking soda, and salt, then add to the wet ingredients and stir until just combined.
- If desired, fold in remaining raisins.
- Spoon the batter into the muffin tins and bake for 25 to 30 minutes until set.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
200
Total fat
7g
Total carbohydrates
32g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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