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Place the bran in a bowl and stir in the
boiling water. Set aside.
Cream the butter
with the brown sugar until light and fluffy. Beat in
the eggs, one at a time, beating well after each addition. Add the
vanilla and molasses and beat until well blended. Add the wheat bran and beat
until combined.
In a large bowl, whisk
together the flours, oats, cinnamon, orange zest,
salt, baking soda and powder.
In a small bowl
combine the milk
and buttermilk.
Add the flour mixture,
alternately with the wet ingredients, to the bran mixture, beginning and ending
with the flour mixture. Cover and place the batter in the refrigerator
until chilled (several hours or even overnight).
Preheat oven to 375 degrees F
(190 degrees C) and place the rack in the center of the oven. Line a 12 cup
muffin pan with paper liners or else spray with a nonstick vegetable spray.
Fill the muffin cups, using two spoons or an
ice cream scoop, about 3/4 full and bake about 20 minutes or until a toothpick
inserted into the center of a muffin comes out clean. Remove from oven and
place on a wire rack to cool slightly before serving.
Makes 14 - 16 standard-sized muffins.
Recipe Adapted from:
Mushet, Cindy. 'Baking with
the American Harvest' Newsletter. Santa Monica: 1993.
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