This raisin bran muffin gets its intense flavour from “cooked raisins.” This recipe makes approximately 18 muffins.
4 cups wheat bran
3 cups raisins, divided
3 cups water divided
1 cup almond/coconut milk
Zest of one orange
1 cup brown sugar
1 cup grapeseed oil
2 large eggs and 2 large egg whites
1 cup unbleached all-purpose flour
½ cup whole wheat flour
2 tsp. baking powder
2 tsp. baking soda
½ tsp. kosher salt
Preheat oven to 375F and line muffin pan with paper liners.
In a medium sized saucepan, combine 2 cups of the raisins and 2 cups of water.
Cook over medium heat for about 15 minutes until most of the liquid has been absorbed.
Transfer the plumped raisins to the bowl of a food processor fitted with the steel blade and process until smooth.
Add the wheat bran, milk, the remaining 1 cup water, zest, sugar, oil, eggs, and egg whites. Process until well combined.
Combine the flours, baking powder, baking soda, and salt in a small bowl, and transfer the mixture to the food processor. Pulse until just combined.
Fold in remaining 1 cup of raisins.
Scoop batter into the muffin tin and bake for 20 minutes.