1 1/2 cups to choose dry raisins or dry cranneberry or dry apricot
1 1/2 cups boiling water
1/2 cup of milk
1 teaspoon orange zest, finely chopped (around 1/3 of an orange)
1/2 cup of vegetable oil
2 eggs
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
Preparation
Lightly coat a muffin tin.
Adjust the oven rack to the middle setting and preheat the oven to 350º F.
In a small saucepan, combine the dry fruits and the boiling water until the liquid has been absorbed, about 15 minutes. Place in a blender or in a food processor fitted with the steel blade, and process until pureed.
Pour the bran into a large bowl, add the milk and stir to combine. Stir in the fruit purée, orange zest, and sugar.
Add the oil, the eggs, mixing well to combine.
Add the flours, baking powder, baking soda, and salt into the fruit mixture. Stir to combine.
Fill the muffin tin with the muffin batter taking care not to overfill.
Bake for about 25 minutes, until the muffins are well-browned and firm to the touch.
