Muffins: Preheat your oven to 400 degrees F (200 degrees C) and place the
oven rack in the
center of the oven. Line a 12 cup muffin pan with paper liners or you can butter or spray
the muffin cups
with a nonstick vegetable spray.
In a large bowl, stir
together the oat bran, flours,
brown sugar, baking powder, baking soda, salt, ground cinnamon, and orange zest.
Stir in the raisins.
In another bowl,
whisk the egg, and then stir in the molasses, vanilla extract, oil, buttermilk, and milk.
Add the wet ingredients to the dry ingredients, and stir just until combined. Do
the muffin cups with the batter. If desired, sprinkle the tops of the muffins
with rolled oats. Bake for about 15 to
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 about 12 standard-sized muffins.
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Oat Bran Muffins:
1 cup (115 grams) oat bran
1/2 cup (65 grams) whole
1/2 cup (65 grams) all
1/2 cup (100 grams) light brown
1 1/2 teaspoons
(6 grams) baking powder
(2 grams) baking soda
(2 grams) salt
1/2 teaspoon ground
teaspoons freshly grated orange zest (outer skin of orange)
(75 grams) raisins
(golden or dark)
1 large egg
(50 grams), at room temperature
1/4 cup (60 ml/85
grams) unsulphured molasses
(4 grams) pure
tablespoons (25 grams) flavorless oil (vegetable, corn, canola,
safflower, or a light olive oil)
3/4 cup (180
ml) buttermilk, at room temperature
1/2 cup (120 ml)
milk, at room temperature