Preparation:
Distribute about 1 Tbsp glaze onto bottom and sides of 12 muffin
tins with pastry
brush. Combine flour, bran, milk powder, baking powder, baking
soda, and salt.
Stir well and set aside. Mix together brown sugar, dark corn
syrup, molasses, oil
and egg in separate bowl until well blended. Puree raisins and
orange zest with
water in blender or food processor. Add to liquid ingredients.
Stir liquid
ingredients into dry ingredients until just moistened. Fill
muffin tins 2/3 full
and bake at 350 degrees for 20 minutes or until toothpick
inserted comes out
clean. Immediately invert onto foil or wax paper to cool. |
