Zucchini Raisin Muffins

This recipe comes from Caldwell Esselstyn's Prevent and Reverse Heart Disease.

Ingredients
1/4 - 1/2 cup raisins
1/2 cup oat bran (I plan to use wheat bran because I already have some in the pantry -- I assume this will work.  I don't know the difference.)
1/2 cup boiling water
1/2 cup orange juice
1/3 cup honey, maple syrup, or sugar
egg replacer for 2 eggs (2 tbs flaxseed meal mixed with 6 tbs water)
2 medium zucchini, shredded (2 cups)
1 cup whole-wheat flour or barley flour
1/2 cup blue or yellow cornmeal
4 tsp baking powder
1 tsp ground cinnamon

Directions

1. Preheat oven to 375 degrees F.

2. Put raisins, bran, and boiling water into a small bowl.

3. Stir orange juice, honey, egg replacer, and zucchini together in a large bowl.  Add raisin/bran mixture and stir.

4. Stir flour, cornmeal, baking powder, and cinnamon together in a medium bowl (good god, these Esselstyn recipes use a lot of bowls).

5. Fold dry ingredients into liquid mixture and stir.

6. Pour batter into a nonstick muffin tin.

7. Bake for 30 minutes, or until a toothpick comes out clean.