2cups(10 ounces) whole wheat flour (traditional or white whole wheat)
In a small mixing bowl combine boiling water and 3/4 cup bran cereal. Add the raisins, brown sugar, and oil. Set aside to cool.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large measuring cup, stir together the egg, buttermilk, and orange juice until well blended. Add this mixture to the dry ingredients.
Stir in the remaining 1/2 cup bran cereal, and then the bran-raisin mixture. Cover the bowl and refrigerate overnight.
When you are ready to bake your muffins, preheat the oven to 375F degrees.
Lightly grease a muffin tin or line with papers that you coat with nonstick cooking spray. Fill each muffin cup two-thirds full.
Bake the muffins until a cake tester (or toothpick) inserted in the center comes out clean or with just a few moist crumbs clinging to it, 23 to 26 minutes.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes.
Transfer the muffins to a cooling rack to cool or serve warm. Be sure the muffins are completely cool before wrapping them for storage or they will get soggy.
I substituted dried cranberries for the raisins, and plain whole milk yogurt for the buttermilk with good results.You'll want to mix this batter ahead. It needs to sit in the refrigerator overnight before baking.Serving size: 1 bran muffinWeight Watchers PointsPlus: *6Weight Watchers Freestyle SmartPoints: *9
Bran Muffin Recipe
Amount Per Serving (1 bran muffin)
Calories 211Calories from Fat 50
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.