Whole Grain Raisin Muffins

Got this from a desertculinary.blogspot.com (Adapted from King Arthur Flour BC) I find these very tastey and filling. And not dense/ heavy at all but light even if with Whole Wheat flour. NOTE: i only got 9 regular sized out of of the supposed 12 muffins

• Ready In: 25 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  cup buttermilk
• 1⁄3 cup canola oil
• 2  eggs
• 1⁄2 cup brown sugar
• 1⁄4 cup molasses
• 3⁄4 cup  wheat bran
• 1⁄2 cup rolled oats
• 1 1⁄4 cups whole wheat flour
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon salt
• 1  tablespoon baking powder
• 1⁄2 cup golden raisin

Directions

1. In a medium bowl, mix milk, oil, eggs, brown sugar and molasses - whisking to combine.
2. Stir in the wheat bran and oats. Allow this to set for 15 minutes to soften the oats.
3. Preheat the oven to 425.
4. In a medium bowl, whisk together the flour, cinnamon, salt, and baking powder. Stir in the raisins. Add this mixture to the wet ingredients and stir just until combined.
5. Lightly spray a 12 cup muffin tin with cooking spray. Evenly distribute the batter between the 12 cups.
6. Bake for about 14 minutes, or until the top springs back when lightly touched.
7. When done, remove the muffins from the pans as soon as you can handle them.
8. Try not to leave them in the pan for longer than 5 minutes. Cool completely on a wire rack.