The first muffin I ever tried was my grandmother’s bran creation. It was heavy, stodgy and stuck in my throat. It almost put me off muffins for life. However, I have developed a really moist version, which I find very moreish. I usually prefer savoury muffins, especially with my morning coffee but Not Nana’s Bran Muffins come a close second. Make small or large muffins — your choice.
Place the raisins and water in a small saucepan and bring to the boil. Simmer for about 10 minutes until the water has evaporated. Purée in a blender until smooth. Cool completely.
Preheat the oven to 180°C. Line a 6 to 10-hole muffin pan with paper cases.
Spread the wheat bran in a roasting pan. Lightly toast in the oven for about 6 minutes, stirring occasionally so it cooks evenly. Cool completely. In a large bowl, combine the toasted bran, buttermilk and water. Mix in the cold raisin pulp, orange rind and brown sugar. Stir in the oil and eggs.
Sift the flour, baking powder, baking soda and salt into a bowl then stir into the wet ingredients, until just combined. Add the raisins.
Spoon into the muffin holes. Bake for 20 to 30 minutes depending on size, or until a skewer inserted in the centre comes out clean.
