- 2 cups all-bran cereal
- 3/4 cup hot water
- 1/4 cup canola oil
- 1 orange
- 3/4 cup buttermilk
- 2 tablespoons light molasses
- 2 tablespoons honey
- 1 egg
- 1 1/4 cups whole grain pastry flour
- 1/3 cup rolled oats
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup raisins
- 1/4 cup chopped walnuts
- 2 teaspoons rolled oats
- 1/4 cup sugar
- 1/4 cup orange juice
- Preheat the oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
- In a medium bowl, combine the cereal, water, and oil. Stir until the cereal is softened.
- Grate 1 tablespoon of the peel from the orange into another medium bowl; cut the orange in half and squeeze 1/4 cup juice into the bowl. Stir in the buttermilk, molasses, honey, and egg until well-blended. Stir into the cereal mixture.
- In a large bowl, combine the flour, 1/3 cup of the oats, baking soda, and salt. Add the cereal mixture and stir just until blended. Stir in the raisins and walnuts, if using.
- Divide the batter evenly among the prepared muffin cups. Sprinkle with the remaining 2 teaspoons oats. Bake for 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Place the pan on a rack.
- Meanwhile, combine the sugar and orange juice in a small saucepan. Bring to a boil over medium heat and stir until the sugar dissolves. Using a wooden pick, poke holes in the muffin tops. Brush with the orange syrup.
- Cool on the rack for 5 minutes. Remove to the rack to cool completely.