Alexandra's Real Bran Muffins

note: Note: Because I don’t love the texture of raisins in baked goods, I puréed all of them in step 3 versus saving a half cup to fold in at the end. If you like the texture of raisins, however, by all means, save a ½ cup to be folded in at the end.

2 cups (125g) wheat bran

1 ½ cups (190g total) dark raisins

1 ½ cups (370ml total) water

½ cup (120g) buttermilk or plain low-fat yogurt (I used buttermilk)

zest of one orange

½ cup (105g) packed light brown sugar

½ cup (125ml) vegetable oil (I used canola)

1 large egg

1 large egg white

½ cup (65g) flour

¼ cup (35g) whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Note: Ingredients may have been altered from the original.

Directions at alexandracooks.com

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