Prep 10 mins
Cook 20 mins
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.
- 118.29 ml whole wheat flour
- 59.14 ml all-purpose flour
- 29.58 ml all-purpose flour
- 29.58 ml Splenda sugar substitute or 29.58 ml Equal Spoonful
- 1.23 ml salt
- 14.79 ml baking powder
- 1.23 ml cinnamon
- 354.88 ml unprocessed natural bran
- 354.88 ml quick-cooking oatmeal
- 177.44 ml low-fat buttermilk
- 14.79 ml low-fat buttermilk
- 59.14 ml apple juice concentrate
- 29.58 ml vegetable oil
- 2 egg whites
- 14.79 ml honey
- 118.29 ml golden raisins or 118.29 ml currants or 118.29 ml regular raisins
- 118.29 ml 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.
Woah. These are some DENSE muffins. I don't think I'll make these often, as they're a bit on the heavy, hard to chew side. I like that sort of muffin, but my husband doesn't, so... I feel SO good eating these, though, knowing they're so healthy for me. Will make again.
I made these muffins with regular raisins and liked them a lot. Mine didnt look as nice as the picture but were really good.
We enjoyed these 'healthier' muffins. Lost my recipe for the Raisin Bran muffins but these were close to them.