- 2 cups (100g) wheat bran
- 1 cup (120g) raisins, no seeds
- 1 1/2 cups water
- 1/2 cup buttermilk
- Zest of 1 orange
- 1/2 cup brown sugar
- 1/2 cup coconut oil (or another oil, like sunflower, canola, light olive oil)
- 1 egg, room temperature
- 1 egg white, room temperature
- 1/2 cup all purpose flour
- 1/4 cup fine whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven at 325ºF / 170ºC
- Have ready 12 muffin cups with paper liners.
- In a small saucepan bring to a boil the raisins and 1 cup of the water. Let it boil very slowly for about 15 minutes, until there is almost no water left.
- Process the raisins, as smooth or a bit chunky, whatever you like. You can skip this step.
- Toast the wheat bran for about 5 minutes in the oven, careful not to burn. Move it around so it toasts evenly. Careful it burns quickly if you don’t watch it, much like coconut.
- In a large bowl mix buttermilk with the 1/2 cup remaining water, the toasted bran, raisins, orange zest and sugar. Mix well.
- Add coconut oil, egg, egg white and mix everything.
- Add both flours, baking powder, soda and salt (I sift them directly over the oil mixture) and mix quickly and only until no dry streaks remain. Do not overmix.
- Divide between muffin cups and bake for about 25 minutes, until a tester comes out dry. They don’t raise much.
- Let cook on a wire rack.
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Wheat bran: not to be mistaken with oat bran. Wheat bran comes in flakes with different levels of coarseness, so choose a medium one. It gives the muffins the texture which I find to be essential.
- Raisins: I use dark or light raisins, and sometimes add cranberries if I have some lying around. Make sure they are seeded.
- Oil: I use coconut oil, which is not in the original recipe. It really makes them so moist and light at the same time. I will never go back to regular oil for these bran muffins. Alternatively, I use a light olive oil. Yes, olive oil. It is fantastic, but I use it a lot in baking so I'm used to it.
- Flours: besides all-purpose flour, whole wheat flour is used in this recipe. For a better result you have to use superfine which is similar in texture to white flour. We already have the bran to give texture. You can also use only white flour (all purpose flour) and the total amount will be 3/4 cup.
- Flavorings: you can add some vanilla extract which will give it a sweeter all-around flavor. Also spices, like ground cinnamon can be added. You can also omit the orange zest
- Storing: they keep well for 2 days at room temperature, always covered in plastic wrap or a bag or in an airtight container. After that I like to refrigerate or freeze them, always well wrapped to prevent drying out.
- Prep Time: 25
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Serving Size: 1/12
- Calories: 204
- Sugar: 13.6 g
- Sodium: 228.3 mg
- Fat: 10.3 g
- Carbohydrates: 28.6 g
- Protein: 3.9 g
- Cholesterol: 16.6 mg
Keywords: raisin bran muffins