This is a moist, flavorful bran muffin you’ll have to try to believe. It’s full of raisin and orange flavors that make the perfect breakfast. I researched several recipes before combing 2 to get the results I wanted. My main inspiration was David Lebovitz bran muffin. He uses raisin puree and orange zest. I used the bran muffin recipe on the back of the Hodgson Mill box as the other recipe, with a few of my own variations. The results were spectacular, unlike any bran muffin I have ever had. Although, I’ve only had really bad bran muffins before. You know the kind, tasteless, dry, and just plain unappetizing. Even my toddler has been begging for cupcakes every time he walks in the kitchen, and the best part is, I don’t have to tell him no.
Today, I am getting ready to leave for a fun exciting trip to Chicago with some other food and mommy bloggers. I’ll be away from my computer for the rest of the weekend and back to keeping up with my regular blog reading next week. We have a very busy, funfilled weekend ahead of us that I can’t wait to share with you all.
I also wanted to include a quick note about a fun project I got to be a part of, the ThinkFood cookbook. ThinkFood is a cookbook that features 50 brain-healthy recipes from bloggers around the globe and is published by Posit Science. They also have a featured recipe of the week program starting. Beginning today, one recipe will be distributed every Wednesday for the next 50 weeks. Those who sign up, will have access to print the version of the recipe (for free), which includes more information about the brain healthy ingredient – plus additional cooking tips. To join the recipe of the week campaign, you can sign up here: thinkfoodcookbook. Don’t forget, it’s free. Hardcover copies of the Thinkfood cookbook will be for sale mid July. Here’s a sneak peak at the cover, doesn’t it look nice? All photography was taken by an amazing photographer. This cookbook is going to be a beauty!
3 cups bran
2 cups wheat flour
1 cup yogurt
1 cup milk
1/2 cup oil
6 oz raisins
1/2 cup molasses
1/2 cup brown sugar, packed
2 teaspoons baking soda
1 teaspoon salt
the zest of 1 orange
2 cups boiling water
Preheat oven to 400 degrees. Boil 2 cups of water. Take one cup boiling water and 1 cup bran and put in a large bowl. Stir until water is absorbed. Take another cup boiling water and pour over raisins in another bowl. Let them reconstitute, absorb some of the water, for about 15 minutes. After the raisins are puffy, put them in a food processor and pulse until you get a puree. Let them cool before adding to the batter.
Add molasses, brown sugar, raisin puree and oil to wheat bran. Stir to combine. Add 2 more cups bran, yogurt, milk and the eggs. Stir to combine. Add the wheat flour, baing soda, salt and orange zest. Stir to combine.
Pour into muffin cups and bake for 15-20 minutes at 400 degrees. Immediately remove from muffin pans to a cooling rack. Makes ~28 muffins