The Bran Muffin

I've been searching for a bran muffin that I can freeze and pop in the microwave for breakfast on the go. All the ones I've tried have been dry, too sweet, not sweet enough, or hard as a rock. After making this one, I have died and finally gone to bran muffin heaven. It is SO delicious and the texture is perfect. The first trick is toasting the what bran which adds another dimension of nutty flavor. The second is pureeing the raisins, which adds even more softness and moisture. The grated orange zest adds a nice hint of citrus and the brown sugar is the perfect amount of sweetness. It really is the bran muffin to end all bran muffins. 

Bran Muffins
adapted by Alexandra Cooks via Nancy Silverton

2 cups wheat bran
1 1/2 cups dark raisins
1 1/2 cups water
1/2 cup buttermilk
zest of one orange
1/2 cup packed brown sugar
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

1. Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners or butter or oil.

2. 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.

3. While the bran is toasting, heat 1.5 cup of the raisins with 3/4 cup of the water. Simmer for ten minutes. Puree the raisins in a food processor or hand blender until smooth.

4. In a large bowl, mix together the toasted bran, buttermilk, 3/4 cup water, then mix in the raisin puree, orange zest, and brown sugar.

5. Stir in the whole egg and egg white.

6. Mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined.

7. Spoon the batter into the muffin tins.

8. Bake for 25-30 minutes.