- 14
Ingredients
- 1 (12-ounce) can frozen apple or white grape fruit juice concentrate
- 2 1/4 cups wheat bran
- 1 cup (4 1/4 ounces) flour
- 3 1/4 teaspoons baking soda
- 3 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 1/4 cups buttermilk
- 1 cup plus 2 tablespoons canola oil
- 4 eggs, lightly beaten
- 1/2 cup sesame seeds
- 1/2 cup shelled pumpkin seeds
- 1/2 cup flaxseeds
- 1/2 cup coconut
- 1 1/2 cups granola
- 2 cups raisins
Preparation
Step 1
1. Heat the oven to 350 degrees.
2. In a medium heavy-bottom saucepan, melt the frozen juice concentrate and bring to a boil over high heat. Boil rapidly until the liquid is reduced to about 1 cup, about 10 minutes. Remove from heat and measure three-fourths cup plus 2 tablespoons (7 ounces), discarding any remaining reduced concentrate. Cool to room temperature.
3. While the reduced concentrate is cooling, in a large bowl whisk together the bran, flour, baking soda, baking powder and salt.
4. In a separate large bowl, whisk together the buttermilk, concentrated reduction, oil and eggs until fully incorporated.
5. Pour the wet ingredients over the dry and gently mix together with a rubber spatula until thoroughly combined, careful not to over-mix.
6. Gently fold in the sesame, pumpkin and flaxseeds, coconut, granola and raisins.
7. Spoon a heaping one-half cup batter into each of 14 lined large (or jumbo) muffin tins. Bake the muffins, one pan at a time, in the center of the oven until golden-brown and the tops spring back when lightly touched, 20 to 25 minutes.
8. Remove and cool the muffins, still in their tins, on a rack.