Ginger, orange and tamarind add a delightful complexity to these muffins. As with so many foods, bran muffins are better with cocoa butter.
Makes 18–20 muffins
Takes 45 minutes
1 1/4 cups water
1 3/4 cups wheat bran
1 tablespoon ground flax seeds
2 1/4 cups flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
6 tablespoons melted cocoa butter
1 cup chopped nuts (use a softer nut, such as walnuts, pecans, or sunflower seeds)
1 cup dried fruits such as raisins or currants
2/3 cups molasses
1/4 cup apple sauce
1/4 cup minced dates
3 tablespoons tamarind paste
3 tablespoons grated fresh ginger
1/2 teaspoon orange extract (or 1 teaspoon unwaxed orange zest, if available)
Preheat the oven to 400°F and put the water on to boil. Add the wheat bran and flax seeds to the boiling water and set aside.
Mix together the flour, baking soda, and salt in one bowl. Melt the cocoa butter. In a separate bowl, mix the cocoa butter, nuts, fruits, molasses, apple sauce, dates, tamarind paste, ginger, and orange extract. Then combine all ingredients.
Grease a muffin pan, then pour the mixture into the pan. Bake the muffins for about 15 minutes, or until a fork comes out fairly dry. Careful, they’re hot!
If you somehow manage to have any leftover muffins, store them in an airtight container wrapped in a cloth napkin.