High Protein Muffin

You need jumbo muffin tins to get the 14 muffins from this - regular tins will
yield more muffins & likely need a slightly shortened cooking time.



45 min | 20 min prep

SERVES 14
1 (12 ounce) can frozen apple juice concentrate (white grape)
2 1/4 cups wheat bran
1 cup flour
3 1/4 teaspoons baking soda
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/4 cups buttermilk
1 cup canola oil (plus 2 tablespoons)
4 eggs, lightly beaten
1/2 cup sesame seed
1/2 cup pumpkin seeds, shelled
1/2 cup flax seed
1/2 cup coconut
1 1/2 cups granola cereal
2 cups raisins
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 flax seeds, 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.