- 2 Cups unprocessed bran
- 11/2 Cups California raisins, divided
- 11/2 Cups water, divided
- 1/2 Cup buttermilk or plain fat free yogurt
- 1 Teaspoon orange zest, finely chopped (about 1/3 of an orange)
- 1/2 Cup light brown sugar, lightly packed
- 1/2 Cup vegetable oil
- 1 large egg
- 1 extra large egg white
- 1/2 Cup unbleached all-purpose flour
- 1/4 Cup stone ground whole wheat flour
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1/2 Teaspoon kosher salt
Adjust the oven rack to the middle position and preheat the oven to 350°F. Spread the bran on a baking sheet and bake for 6 to 8 minutes, until toasted, stirring halfway through to ensure that it doesn’t burn.
In a small saucepan, stir together 1 cup raisins and 1/2 cup water and simmer on low heat until the water is absorbed, about 15 minutes. Place in a blender or in the bowl of a food processor fitted with the steel blade and process until puréed.
Pour the bran into a large bowl, add the buttermilk and remaining water and stir to combine. Stir in the raisin purée, orange zest and brown sugar.
Add the oil, whole egg and egg white, mixing well to incorporate. Sift flours, baking powder, baking soda and salt into the raisin mixture. Add the remaining whole raisins and stir to combine.
Fill pastry bag half full and pipe or spoon the batter into the prepared 1/2-cup muffin tins, filling the cups to just over the rim and mounding the batter slightly.
Bake for about 25 minutes, until the muffins are well browned and firm to the touch. Cool completely in pan and reheat to serve warm.