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.
- 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
- Preheat oven to 400°F.
- Sift flours, Splenda/Equal, baking powder, cinnamon and salt together mixing well; add in the bran and oatmeal.
- In a second bowl, use a mixer to blend the buttermilk, apple juice concentrate, egg whites, honey about 2 minutes.
- Pour dry ingredients into wet stirring until just moist; gently mix in golden raisins and hot (not boiling) water.
- Spoon batter into muffin tins with cups or lightly sprayed with cooking spray.
- Bake 20 minutes until just browned and firm.