Mani's Bakery's High Protein Muffin

Ingredients

• 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

Directions

1. 1

   Heat the oven to 350 degrees.

2. 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. 3

   While the reduced concentrate is cooling, in a large bowl whisk together the bran, flour, baking soda, baking powder and salt.

4. 4

   In a separate large bowl, whisk together the buttermilk, concentrated reduction, oil and eggs until fully incorporated.

5. 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. 6

   Gently fold in the sesame, pumpkin and flax seeds, coconut, granola and raisins.

7. 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. 8

   Remove and cool the muffins, still in their tins, on a rack.