Toasted Bran Muffins

Toasted Bran Muffins
Print Recipe
    Servings Prep Time
    12 muffins 20 minutes
    Cook Time
    30 minutes
    Servings Prep Time
    12 muffins 20 minutes
    Cook Time
    30 minutes
    Toasted Bran Muffins
    Print Recipe
      Servings Prep Time
      12 muffins 20 minutes
      Cook Time
      30 minutes
      Servings Prep Time
      12 muffins 20 minutes
      Cook Time
      30 minutes
      Ingredients
      Servings: muffins
      Instructions
      1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
      2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
      3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
      4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
      5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
      6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
      Recipe Notes

      -it is highly recommended to weigh dry ingredients.

      -when scooping the batter, the muffin cups will be very full.

      -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

      Pumpkin Seed and Nut Muffins

      Pumpkin Seed and Nut Muffins
      Print Recipe
        Servings Prep Time
        12 large muffins 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        12 large muffins 15 minutes
        Cook Time
        20 minutes
        Pumpkin Seed and Nut Muffins
        Print Recipe
          Servings Prep Time
          12 large muffins 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          12 large muffins 15 minutes
          Cook Time
          20 minutes
          Ingredients
          Pumpkin Seed & Nut Muffins
          Almond Topping
          Servings: large muffins
          Instructions
          Pumpkin Seed & Nut Muffins
          1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
          2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
          Almond Topping
          1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
          Recipe Notes

          Recipe Source:  Compelled To Cook