Adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe
1/2 cup (40 grams) or wheat or oat bran
1/2 cup (120 grams) hot water
1 small zucchini, grated (1.5 cups or 200 grams)
1/2 cup (80 grams) jumbo red raisins
1/2 cup (50 grams) walnuts, roughly chopped and toasted
1/2 cup (60 grams) sweetened flaked coconut
1 apple, peeled, cored and chopped (about 120 grams)
2/3 cup (150 grams) packed light brown sugar
3/4 cup (150 grams) canola oil
1 tsp vanilla extract
1 1/2 cups (210 grams) unbleached all purpose flour
3/4 cup (75 grams) old fashioned rolled oats
2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp ground cinnamon
Preheat the oven to 350 and butter or line a 12 muffin tin.
Combine the oat bran and hot water and stir until the bran is moistened. Add the zucchini, raisins, walnuts, coconut, apple and mix well.
Beat the sugar and eggs on medium until the mixture thickens, about 5 minutes. Very slowly add the oil (don’t deflate), and then the vanilla.
Stir the flour, oats, baking powder, salt and cinnamon. Add this mixture to the egg mixture. Fold until just combined. Then add the bran mixture and fold again until combined again. Pour the batter into the prepared tin until each cup is filled to the rim.
Bake for 35-45 minutes (light brown and springy). Cool in the pan on a cooling rack for 20 minutes and remove the muffins to cool completely.