Nancy Silverton’s Bran Muffins

Makes 12

Adapted from Pastries from La Brea Bakery by Nancy Silverton

These muffins are quite different than other muffins. For one thing, they're much, much lighter in texture. And for another, they're not very sweet.

Be sure to fill the molds so that the batter is mounded up in each tin. Next batch, I'm going to try baking them at a higher temperature, 400F (200C), and see if that gives them more height and oomph. I'll revise the recipe if I do. But if anyone tries that in the meantime, I'd be interested in hearing about it in the comments.

2 cup (125g) wheat bran

1/2 cup (190g total) dark raisins

1 cup, plus

1/2 (370ml total) cup water

1/2 cup (120g) buttermilk or plain low- or non-fat yogurt

a few swipes of fresh orange zest (unsprayed)

1/2 cup (105g) packed light brown sugar

1/2 cup (125ml) vegetable oil

1 large egg

1 large egg white

1/2 cup (65g) flour

1/4 cup (35g) whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt