Bran Muffins with Raisins
These are fabulous, easy to make, super moist and yummy muffins. Make them ahead and freeze so you have something ready in minutes for hectic mornings!
Servings 12 muffins
Ingredients
- 1 cup raisins seedless
- 1 ½ cups water
- 2 cups wheat bran
- ½ cup buttermilk
- ½ teaspoon orange zest about 1 medium orange
- ½ cup brown sugar
- ½ cup coconut oil sunflower, canola or light olive oil
- 1 egg at room temperature
- 1 egg white at room temperature
- ½ cup all purpose flour
- ¼ cup whole wheat flour finely milled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 325ºF (170°C).
- Have ready 12 muffin cups with paper liners.
- In a small saucepan bring to a boil 1 cup raisins and 1 cup 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 also skip this step.
- Toast 2 cups wheat bran for about 5 minutes in the oven, careful not to burn it. Move it around so it toasts evenly. It burns quickly if you don’t watch it, much like coconut.
- In a large bowl mix ½ cup buttermilk with the ½ cup remaining water, the toasted bran, raisins, ½ teaspoon orange zest and ½ cup brown sugar. Mix well.
- Add ½ cup coconut oil, 1 egg, 1 egg white and mix everything.
- Stir in ½ cup all purpose flour, ¼ cup whole wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda (sifted) and ½ teaspoon salt. 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.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Wheat bran is not to be mistaken for oat bran. It 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.
Oil: I use coconut oil, which is not in the original recipe. It makes them so moist and light at the same time. I will never go back to regular vegetable oil for these bran muffins. Alternatively, I use 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 for texture. You can also use only white flour (all-purpose flour) or white whole wheat flour; the total amount will be ¾ cup.
Storing: they keep well for 2 days at room temperature, always covered in plastic wrap, a bag, or an airtight container. After that, I like to refrigerate or freeze them, always well wrapped to prevent drying out.
Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using.
