Orange Bran Muffins
|Shredded bran cereal||2 Cup (32 tbs)|
|Hot water||3⁄4 Cup (12 tbs)|
|Canola oil||1⁄4 Cup (4 tbs)|
|1% buttermilk/Soured milk||3⁄4 Cup (12 tbs)|
|Light molasses||2 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Baking soda||2 Teaspoon|
|Raisins||1 Cup (16 tbs)|
|Chopped toasted walnuts||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
Preheat the oven to 400°F.
Coat a 12-cup muffin pan with no-stick spray.
In a medium bowl, combine the cereal, water, and oil.
Stir together until the cereal is softened.
Grate 1 tablespoon rind from the orange into another medium bowl; cut the orange in half and squeeze 1/4 cup juice into the bowl.
Whisk in the buttermilk, molasses, honey, and egg until well-blended.
Add to the cereal mixture and mix well.
In a large bowl, combine the all-purpose flour, whole-wheat flour, baking soda, and salt.
Add the cereal mixture and stir until just incorporated.
Stir in the raisins.
Do not overmix.
Divide the batter equally among the muffin cups, filling the cups about two-thirds full.
Sprinkle with the walnuts (if using).
Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out almost clean.
Place the pan on a wire rack.
Combine the sugar and orange juice in a small saucepan.
Bring to a boil over medium heat and stir to dissolve the sugar.
Use a toothpick or skewer to poke holes in the muffin tops.
Brush with the orange syrup.
Let the muffins stand for 5 minutes, then remove from the pan.