BOOZY BEE POLLEN BRAN MUFFINS
Cook Time: 25 minutes
Yields: 1 dozen muffins
INGREDIENTS
2 cups bran
1 1/2 cups raisins, 3/4 cup brandy
3/4 cup water, 1/2 cup plain Greek yogurt, 1/4 cup honey (+ 1 TBS to dress the tops)
1/2 cup safflower oil, 1 egg, 1 egg white
1/2 cup white flour, 1/4 cup wholewheat flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
1/4 tsp cinnamon, 2-3 TBS bee pollen
INSTRUCTIONS
Preheat the oven to 350. When the oven is close to temperature, spread your bran out on a baking tray and bake for about 8 minutes, until lightly browned. Meanwhile, get the raisins and brandy in a small pot over medium heat and simmer for about 10 minutes, or until most of the alcohol has cooked off. Puree the raisins in a food processor, then combine the raisin puree, toasted bran, water, yogurt, and honey in a large bowl and mix well. In a smaller bowl, lightly whisk together the oil, egg, and egg white and then add this to the bran mixture, stirring well to combine. Whisk together the dry ingredients (flour through salt) in a separate bowl and add it to the bran mixture. Mix lightly, until just combined. Grease a muffin tin and scoop the mixture in evenly- the muffin cups should all be nice and full with fluffy batter. Bake the muffins for about 25 minutes, or until a knife pulls out clean. Lightly heat 1 TBS of honey to make it more spreadable and whisk in the cinnamon. Brush the cinnamon honey over the tops of the muffins and immediately sprinkle with bee pollen.