adapted from Pacific Northwest Magazine
makes 12
1 cup raisins
1 cup water
1/2 cup canola oil
1/2 sugar
1/2 cup molasses
1 egg
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups wheat bran (use Bob's Red Mill)
1. Put paper muffin liners in the muffin tin. Lightly spray the papers with nonstick cooking spray. Preheat oven to 400 degrees.
2. Combine raisins with boiling water and the the raisins simmer until they are plumped and soft, about 5 minutes. Transfer the raisins and their cooking liquid to the food processor and process until the mixture becomes a rough puree. With the motor running, add the oil, sugar, molasses, and egg.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then stir in the wheat bran. Add the raisin mixture and stir just until the dry ingredients are moistened. Do not over mix.
4. Distribute batter evenly in the muffin cups. Bake until the muffins are browned on top and springy to the touch, about 20 minutes.
*froze some of these for later
yum- gotsa try.
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