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.

      Sweet Orange Ginger Rolls

      Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
      Sweet Orange Ginger Rolls
      Print Recipe
      Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
        Servings
        12 Rolls
        Servings
        12 Rolls
        Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
        Sweet Orange Ginger Rolls
        Print Recipe
        Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
          Servings
          12 Rolls
          Servings
          12 Rolls
          Ingredients
          Rolls
          Filling
          Servings: Rolls
          Instructions
          Rolls
          1. Warm buttermilk in microwave to an approximate 100℉. In the bowl of a stand mixer fitted with a dough hook whisk together buttermilk, orange juice, honey and yeast. Allow to rest for 10 minutes.
          2. To the bowl whisk in egg, butter, ginger, salt, orange zest and 1 cup of flour. Place bowl on mixer and knead in remaining flour a 1/4 cup at a time, making sure each is absorbed before adding more. Knead for approximately 5-7 minutes until dough is pulling away from the sides, adding small amounts of additional flour if required.
          3. Grease a large bowl with oil or non stick spray and turn out dough into bowl, flipping dough to cover with oil. Cover bowl and allow to rise in a warm draft free area until double in size, approximately 1-1 1/2 hours. If your oven will allow, proof at 85℉-90℉.
          4. Deflate dough by gently kneading. Lightly dust your rolling surface with flour and roll out dough to an approximate 14"x11" rectangle. Spread filling marmalade evenly onto dough and sprinkle with brown sugar.
          5. Starting with the long end, roll dough jelly roll style placing seam at the bottom. Using a sharp knife cut a small amount of approximately 1/2" off of each end to clean up the roll. Cut roll into approximately 1"-1 1/4" slices. Place cut rolls into prepared pan with topping. Cover and allow to rise for 30 minutes in a warm draft free area.
          Topping
          1. Preheat oven to 375℉. In a small bowl whisk together all topping ingredients and pour into a 9"x13" pan sprayed with non stick spray. Place cut rolls on top of topping mixture, spacing out evenly. Cover with plastic wrap and allow to proof for 30-40 minutes in a warm draft free area.
          2. Remove plastic wrap and bake rolls in preheated oven for approximately 25 minutes until topping is bubbling around the rolls and rolls are puffed and starting to brown. Remove from oven and immediately invert pan onto a slightly larger baking sheet. Allow to cool slightly before serving.