Best Bran Muffins

I've searched for and tested many recipes and this one is the winner! This is adapted slightly from the La Brea Bakery pastry cookbook.

Serves 12-18

Recipe:

125 grams wheat bran (about 2 cups)
195 grams dark raisins (about 1½ cups)
370 grams total water (about 1½ cups)
120 grams buttermilk or yogurt (about ½ cups)
1 teaspoon fresh orange zest
40 grams brown sugar (about ½ cups-I use 40 g brown sugar, 65g molasses)
65 grams molasses*
125 milliliters oil (about ½ cup)
1 ex-large egg (60 grams)
1 large egg white (32 gram)
100 grams pastry (soft wheat) flour (about ¾ cups)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Preheat the oven to 350°F. Line a regular size muffin tin with paper liners.
Spread the wheat bran on a baking sheet and toast in the oven for 8 minutes, shaking pan a few times so it cooks evenly. Let cool. While the bran is toasting, heat 135 grams (about 1 cups) of the raisins with 120 grams (about ½ cup) of the water. Simmer for 10 minutes, or until the water is all absorbed. Puree the raisins in a blender until smooth.

Mix together the toasted bran, buttermilk, 250 grams water (about 1 cup) and the remaining 60 grams (about ½ cup) raisins, then mix in the raisin puree, orange zest, brown sugar and molasses. Stir in the oil and eggs.

Mix together the flour, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Fold until just combined. Pipe the batter into the muffin tins, making sure the batter is mounded slightly in each one. Bake for about 25 minutes or until the muffins feel set in the center.

*You can use brown sugar if you don't have molasses.