Pumpkin Bran Muffins

Yummy with all the oats and just a hint of orange; moist and not too sweet - a big favorite around our home. I suppose you should keep leftovers refrigerated in a sealed container, but don't know - we never have any left over! Based on a recipe from "Oat Cuisine." (Edited to emphasize that these are *not intended* to be super-sweet muffins. My kiddos like them without the extra sweetness and for that I am oh-so-grateful! ;o) If you are looking for a less sweet muffin, this is for you.)

• Ready In: 30 mins
• Yields: 12 muffins

Ingredients

• 3⁄4 cup whole wheat flour
• 1 1⁄3 cups  wheat bran
• 1  cup rolled oats
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 3⁄4 cup canned pumpkin
• 1  cup skim milk
• 1⁄4 cup maple syrup
• 2  tablespoons  vegetable oil (I use canola)
• 1  teaspoon vanilla extract
• 1  teaspoon  grated  orange rind
• 1⁄2 cup raisins (I use golden sultanas)

Directions

1. Spray muffin pan (12 muffin size) with cooking spray.
2. Combine dry ingredients in large bowl and mix well.
3. In separate bowl, combine all remaining ingredients except raisins; blend well.
4. Add liquid mixture and raisins to dry mixture; mix until ingredients are moistened.
5. Divide among muffin cups (Recipe originally said 10, I divide among 12 and it works fine).
6. Smooth top slightly.
7. At this point I sprinkle them with a little more cinnamon Bake at 400 for 20-25 min, or until center comes clean on toothpick/knife.
8. Cool on rack.