INGREDIENTS

INSTRUCTIONS

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@netzero.net" Yield: "12 large muffins"
Recipe by: Carrie Latt Wiatt
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