Bran Muffins

Bran Muffins - La Brea Bakery Recipe

Adapted from Pastries from La Brea Bakery by Nancy Silverton

These muffins are quite different than other muffins. For one thing, they’re much, much lighter in texture. And for another, they’re not very sweet. Be sure to fill the molds so the batter mounds in each tin. Next batch, I’m going to try baking them at a higher temperature, 400F, and see if that gives them more height and oomph. I’ll revise the recipe if I do. But if anyone tries that in the meantime, I’d be interested in hearing about it in the comments.

• 2 cups wheat bran

• 1 cup plus 1/2 cup dark raisins

• 1 cup plus 1/2 cup water

• 1/2 cup buttermilk or plain low- or non-fat yogurt

• a few swipes of fresh orange zest, unsprayed

• 1/2 cup packed light brown sugar

• 1/2 cup vegetable oil

• 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

Cook

• Preheat the oven to 350°F. Line a 12-cup muffin tin (with 1/2-cup indentations) with paper liners.

• Spread the wheat bran on a baking sheet and toast in the oven for 6 to 8 minutes, stirring a few times to cook evenly. Let cool.

• While the bran is toasting, heat 1 cup (135g) of the raisins with 1/2 cup (120ml) of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.

• In a large bowl, mix the toasted bran, buttermilk or yogurt, and 1 cup (250ml) water, then add the raisin puree, orange zest, and brown sugar.

• Stir in the oil, egg, and egg white.

• Mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until just combined, then mix in the remaining 1/2 cup (55g) raisins.

• Spoon the batter into the muffin tins, mounding it slightly in each one. Because muffin tins can vary in size, if your tins are larger, make fewer muffins.

• Bake for 25 to 30 minutes, or until the muffins feel set in the center.