Raisin Oatmeal Bran Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Though there are many good raisin bran muffins on the site, there are none quite like these. The addition of oatmeal helps keep these low-fat muffins moist and tender. The original recipe comes from one of my mom's many muffin cookbooks, wish I remembered which one. I've played with it a bit but this is close. Ingredients:
1/2 cup whole wheat flour |
1/4 cup all-purpose flour |
2 tablespoons all-purpose flour |
2 tablespoons splenda sugar substitute or 2 tablespoons equal spoonful |
1/4 teaspoon salt |
1 tablespoon baking powder |
1/4 teaspoon cinnamon |
1 1/2 cups unprocessed natural bran |
1 1/2 cups quick-cooking oatmeal |
3/4 cup low-fat buttermilk |
1 tablespoon low-fat buttermilk |
1/4 cup apple juice concentrate |
2 tablespoons vegetable oil |
2 egg whites |
1 tablespoon honey |
1/2 cup golden raisins or 1/2 cup currants or 1/2 cup regular raisins |
1/2 cup hot water |
Directions:
1. Preheat oven to 400°F.
2. Sift flours, Splenda/Equal, baking powder, cinnamon and salt together mixing well; add in the bran and oatmeal.
3. In a second bowl, use a mixer to blend the buttermilk, apple juice concentrate, egg whites, honey about 2 minutes.
4. Pour dry ingredients into wet stirring until just moist; gently mix in golden raisins and hot (not boiling) water.
5. Spoon batter into muffin tins with cups or lightly sprayed with cooking spray.
6. Bake 20 minutes until just browned and firm.
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