Bran Muffins

nonstick cooking spray

1¾         cups bran cereal

½           cup hot water

1¼         cups buttermilk

1             large egg

¼           cup vegetable oil

2             tablespoons molasses

¹∕³           cup packed light brown sugar

1             cup unbleached, all-purpose flour

¼           cup wheat bran

¼           teaspoon baking soda

¼           teaspoon kosher salt

¹∕³           cup raisins

¼           cup toasted walnuts

Nutritional information per muffin:

Calories 174 (28% from fat) / carb. 30g / pro. 4g / fat 6g / sat. fat 1g / chol. 17mg / sod. 161mg calc. 4mg / fiber 4g

Preheat oven to 350°F. Grease a 12-cup muffin pan with nonstick cooking spray; reserve.

Put the cereal and water into the blender jar. Select Speed 6 and press Start. Blend until well combined, about 8 seconds. Add the buttermilk, egg, oil and molasses. Select Speed 5 and press Start. Blend to mix, about 15 seconds. Add the remaining ingredients. Select Speed 5 and pulse about 8 times,
stopping to scrape down as needed. Do not overmix.

Divide the batter evenly among the muffin pan. Bake in the preheated oven until the tops spring back to the touch, about 22 to 24 minutes.

Transfer pan to a rack to cool slightly before removing muffins from the pan.