Recipe by justcallmetoni
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.
Top Review by Karenlyn2
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.
- 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
Directions See How It's Made
- 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.