Do not fill the wells until heaping full; the batter will spill out of the tin and onto the oven floor, infusing your kitchen with forest fire scent. If you don’t have raisins, you can easily substitute any dry fruit such as apricots, cranberries, or blueberries with equally delicious results. Be careful to toast bran until just fragrant, and not let it burn.
Bran Poop Muffins
2 cup (125g) wheat bran
1 cup (120g) dark raisins or other dried fruit
1 cup, plus 1/2 (370ml total) cup water
1/2 cup (120g) plain low-fat yogurt
1/2 tsp of fresh orange zest (unsprayed)
1 banana, mashed
1/4 cup (50g) packed light brown sugar
1/4 cup (60ml) vegetable oil (canola works well)
1 large egg
1 large egg white
1/2 cup (65g) flour
1/4 cup (35g) whole wheat flour
1 teaspoon baking powder
1 ½ teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped walnuts (optional)
1. Preheat the oven to 400F. Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
2. Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring every 3 minutes so it cooks evenly. Be careful not to let the bran burn; remove bran after you smell a lovely toasted aroma. Let cool for 5 minutes.
3. 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 measuring cup with an immersion blender (food processor or blender work too) until smooth.
4. In a large bowl, mix together the toasted bran, yogurt, 1 cup (250ml) water, then mix in the raisin puree, orange zest, brown sugar, and mashed banana.
5. Stir in the oil, egg and egg white.
6. Mix together the flours, baking powder, baking soda, and salt, and pour into wet ingredients. Stir gently with rubber spatula until the ingredients are just combined.
7. Spoon the batter into the muffin tins, filling the tins all the way but not mounding the batter (batter may overflow onto oven floor and burn). Because muffin tins can vary in size, don’t try to make exactly 12 muffins; just fill the tins to the top. Sprinkle the tops with chopped walnuts, if using.
8. Bake for 21-25 minutes, or until a toothpick inserted in one of the middle muffins comes out clean (a few tiny dry crumbs are okay, but no mushy stuff).