Mani's Bakery's High Protein Muffin

Buster's friend's Note:

This recipe comes from the LA Times Food section's SOS column posted in response to reader pleading. It is an adapted recipe from the bakery. You need jumbo muffin tins to get the 14 muffins from this - regular tins will yield more muffins & likely need a slightly shortened cooking time. Should be getting about 11 grams of protein & 9 grams of fiber with about 32 grams of fat - but a lot of that is coming from the seeds & canola oil. Just the thing for hiking, fishing or hunting - easy to eat & needs no fridge!

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 14

• 1 (12 ounce) can frozen apple juice concentrate (white grape)
• 2 ¼ cups wheat bran
• 1 cup flour
• 3 ¼ teaspoons baking soda
• 3 ½ teaspoons baking powder
• 1 ½ teaspoons salt
• 2 ¼ cups buttermilk
• 1 cup canola oil (plus 2 tablespoons)
• 4 eggs , lightly beaten
• ½ cup sesame seed
• ½ cup pumpkin seeds , shelled
• ½ cup flax seed
• ½ cup coconut
• 1 ½ cups granola cereal
• 2 cups raisins

Directions:

1. Heat the oven to 350 degrees.
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. While the reduced concentrate is cooling, in a large bowl whisk together the bran, flour, baking soda, baking powder and salt.
4. In a separate large bowl, whisk together the buttermilk, concentrated reduction, oil and eggs until fully incorporated.
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. Gently fold in the sesame, pumpkin and flax seeds, coconut, granola and raisins.
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. Remove and cool the muffins, still in their tins, on a rack.