High protein muffin

Time 45 minutes
Yields Serves 14
High protein muffin

Heat the oven to 350 degrees.


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.


While the reduced concentrate is cooling, in a large bowl whisk together the bran, flour, baking soda, baking powder and salt.


In a separate large bowl, whisk together the buttermilk, concentrated reduction, oil and eggs until fully incorporated.


Pour the wet ingredients over the dry and gently mix together with a rubber spatula until thoroughly combined, careful not to over-mix.


Gently fold in the sesame, pumpkin and flaxseeds, coconut, granola and raisins.


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.


Remove and cool the muffins, still in their tins, on a rack.

Adapted from Mani’s Bakery. Wheat bran and flaxseeds can generally be found at cooking supply and health food stores as well as select, well-stocked supermarkets. This recipe calls for large muffin tins and liners, available at cooking and baking supply stores.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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