1/2 cup orange juice


1/2 cup oil

1 egg

1 egg white

3/4 cup all-purpose flour

1/4 cup whole-wheat flour

1/2 cup brown sugar, packed

1 teaspoon grated orange zest

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

In small saucepan stir together water and 1 cup raisins. Simmer on low heat until all water is absorbed, about 15 minutes. Place in processor fitted with metal blade and puree.

Spread bran on rimmed baking sheet and toast at 375 degrees 8 to 10 minutes or until well browned, stirring once. Pour bran into large bowl, add buttermilk and 1/2 cup orange juice. Stir to moisten. Add raisin puree and stir well. Allow to stand 20 minutes, or as long as overnight, in refrigerator.

With wooden spoon or whisk, beat oil, egg and egg white into bran mixture. Add all-purpose and whole-wheat flours, brown sugar, orange zest, baking powder, baking soda, salt and remaining 1/2 cup raisins. Stir until ingredients are well combined. Batter will be light and moist. Grease 10 muffin cups or line with papers. Fill cups, mounding batter slightly.

Bake at 375 degrees 20 to 22 minutes, or until muffins are cracked and browned on top. Remove from oven and cool muffins in pan 5 minutes before turning out on rack. Makes 10 medium muffins.