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
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READY IN: 25mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1cup buttermilk
- 1⁄3cup canola oil
- 2
- 1⁄2cup brown sugar
- 1⁄4cup molasses
- 3⁄4cup wheat bran
- 1⁄2cup rolled oats
- 1 1⁄4cups whole wheat flour
- 1 1⁄2teaspoons cinnamon
- 1⁄2teaspoon salt
- 1tablespoon baking powder
- 1⁄2cup golden raisin
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DIRECTIONS
- In a medium bowl, mix milk, oil, eggs, brown sugar and molasses - whisking to combine.
- Stir in the wheat bran and oats. Allow this to set for 15 minutes to soften the oats.
- Preheat the oven to 425.
- 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.
- Lightly spray a 12 cup muffin tin with cooking spray. Evenly distribute the batter between the 12 cups.
- Bake for about 14 minutes, or until the top springs back when lightly touched.
- When done, remove the muffins from the pans as soon as you can handle them.
- Try not to leave them in the pan for longer than 5 minutes. Cool completely on a wire rack.
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