1 1/2 cups raisins
3/4 cup water
2 cups natural wheat bran
3/4 cup water
1/2 cup buttermilk
2 large eggs
3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350◦F. Grease or line muffin cups.
In a small saucepan, bring the raisins and 3/4 cup water to a simmer and simmer for ten minutes. Purée to desired consistency.
In a large bowl, mix together the bran, 3/4 cup water, and milk. Stir in the raisin mixture, followed by the eggs. Mix in the remaining ingredients. Divide evenly among prepared muffin cups, the yield will depend on how big you make them. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
These muffins are fairly firm and dry. I made them small and eat them like biscuits for breakfast - split in half and slathered with peanut butter. They are sweet, but get their sweetness only from the raisins, so there is a distinct raisin flavor as well. If you wish, leave a portion of the raisins uncooked for more texture. Also add spices as you please!
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