Mani's Bakery's High Protein Muffin

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 14
• 1 (12 ounce) can frozen apple juice concentrate ( 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 seeds
• 1/2 cup pumpkin seeds, shelled
• 1/2 cup flax seed
• 1/2 cup coconut
• 1 1/2 cups granola cereal
• 2 cups raisins

Recipe

• 1 heat the oven to 350 degrees.
• 2 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.
• 3 while the reduced concentrate is cooling, in a large bowl whisk together the bran, flour, baking soda, baking powder and salt.
• 4 in a separate large bowl, whisk together the buttermilk, concentrated reduction, oil and eggs until fully incorporated.
• 5 pour the wet ingredients over the dry and gently mix together with a rubber spatula until thoroughly combined, careful not to over-mix.
• 6 gently fold in the sesame, pumpkin and flax seeds, coconut, granola and raisins.
• 7 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.
• 8 remove and cool the muffins, still in their tins, on a rack.