Orange bran muffins

1 servings

Quantity Ingredient
2 cups Wheat bran
12 ounces Seedless raisins
¾ cup Water
½ teaspoon Vanilla
½ cup Lowfat buttermilk
½ cup Frozen orange juice concentrate; thawed
⅓ cup Powdered fructose
(or 1/2 cup light brown sugar)
¾ cup All-purpose flour
¼ cup Whole-wheat pastry flour
1 teaspoon Baking soda
1 teaspoon Baking powder
6 Egg whites; lightly beaten
1 teaspoon Grated orange zest

Preheat the oven to 375 degrees. Line 24 mini-muffin or 12 regular muffin tins with muffin papers. Spread the bran on a cookie sheet and toast until golden brown, about 8 minutes. Combine the raisins and water in a microwave-safe dish and cook on high, covered, until raisins are very soft (2 to 3 minutes; check and stir every minute). Reserve 1 tablespoon liquid and drain off the rest. Put the raisins, reserved liquid, and vanilla in the food processor and puree until very smooth. Set aside. In a large mixing bowl, combine the toasted bran, buttermilk, orange juice concentrate, and fructose. Stir in the raisin puree and let stand for 20 minutes (or leave overnight in the refrigerator; return to room temperature before proceeding). In a separate bowl, sift together the flours, baking powder, and baking soda. Stir the egg whites and orange zest into the bran mixture, then add the flour mixture. Stir just until combined. Spoon the batter into the muffin tins, mounding slightly. Bake for 28 minutes, or until crusty on top. Cool the muffins for 5 minutes in the pan before removing to a rack. This recipe yields 12 large muffins or 24 mini-muffins.

Source: "CHEF DU JOUR - (Show # DJ-9243) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..." Yield: "12 large muffins" Per serving: 1996 Calories (kcal); 9g Total Fat; (3% calories from fat); 67g Protein; 479g Carbohydrate; 4mg Cholesterol; 2255mg Sodium Food Exchanges: 9½ Grain(Starch); 3 Lean Meat; 0 Vegetable; 21 ½ Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Carrie Latt Wiatt

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