Moist Bran Muffins

1. Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners.
2. Spread the wheat bran evenly on a baking sheet and toast in the oven for 6-8 minutes, stirring a few times to ensure the bran cooks evenly. Allow to cool completely. While the bran is toasting, heat the raisins with 1/2 cup water in a small saucepan. Simmer for 10 minutes, or until the raisins have absorbed all the water. Puree the plumped raisins in a small food processor until smooth.
3. In a large bowl, mix together the cooled bran, buttermilk or yogurt, and remaining 1 cup water. Mix in the raisin puree, orange zest, and brown sugar. Once these ingredients are thoroughly combined, add the oil, egg, and egg white. Sift the flours, baking powder, baking soda, and salt directly into the wet ingredients and stir until just combined. At this moment, you may add an additional 1/2 cup raisins or other dried fruit of your preference into the batter.
4. Spoon the batter into the muffin tins, making sure the batter is mounded slightly on each one. Bake for 25 to 30 minutes, or until the muffins feel set in the center.