Many of you already know of this bran muffin, a Nancy Silverton creation served at the widely adored La Brea Bakery. Made with toasted wheat bran, freshly grated orange zest, and simmered and puréed raisins, it is one of the most delicious muffins — bran or otherwise — out there. This is a true bran muffin, not a brown muffin under the guise of bran muffin. Despite being nearly one hundred percent whole grain in makeup, it is perfectly sweet and super moist. This is a muffin you feel almost OK about eating by the half dozen and one you feel truly OK about packing into lunch bags and taking on road trips.
Is it a little fussy? Toasted bran, grated zest, plumped and puréed raisins? Yes, a little bit. But I would argue that the bran muffin to end all bran muffins deserves to be so. I think you’ll agree.
Notes: Because I don’t love the texture of raisins in baked goods, I puréed all of them in step 3 versus saving a half cup to fold in at the end. If you like the texture of raisins, however, by all means, save a 1/2 cup to be folded in at the end.
- 2 cups (125g) wheat bran
- 1 1/2 cups (190g total) dark raisins
- 1 1/2 cups (370ml total) water
- 1/2 cup (120g) buttermilk or plain low-fat yogurt (I used buttermilk)
- zest of one orange
- 1/2 cup (105g) packed light brown sugar
- 1/2 cup (125ml) vegetable oil (I used canola)
- 1 large egg
- 1 large egg white
- 1/2 cup (65g) flour
- 1/4 cup (35g) whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners or grease with butter or oil or use these free-standing paper liners, which are fun and pretty.
- Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.
- While the bran is toasting, heat 1 cup of the raisins with 1/2 cup of the water. (Note: I simmered all of the raisins (1.5 cups) at once with 3/4 cups water, then added the remaining 3/4 cup water to the batter (step 4) afterwards.) Simmer for ten minutes, or until the water is all absorbed (I simmered for 10 minutes and all of the water was not absorbed, but I figured it was OK, and it was). Puree the raisins in a food processor or blender until smooth.
- In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup water (or 3/4 cup water if you have simmered all of the raisins with 3/4 cup water), then mix in the raisin puree, orange zest, and brown sugar.
- Stir in the oil, egg and egg white.
- Mix together the flours, baking powder, baking soda, and salt, and sift (or not) directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the remaining 1/2 cup raisins (if you haven’t puréed all of them already).
- Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Because muffin tins can very in size, if your tins are larger, make fewer muffins.
- Bake for 25 to 30 minutes, or until the muffins feel set in the center.