Raisin Bran Muffins
1 cup whole wheat flour
2/3 cup uncooked wheat bran
1/4 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/4 cup butter, softened
2/3 cup brown sugar, not packed
1 large egg
1 cup buttermilk
Preheat oven to 400 F.
Coat a 12-hole muffin tin with spray.
In a small bowl, cover the raisins with boiling water. Set aside to soften and plump the raisins.
In a medium bowl, combine flour, wheat bran, salt, and cinnamon. Set aside.
In a large bowl, use an electric mixer to cream the butter and sugar until sugar is dissolved.
Add egg and mix thoroughly.
Add about 1/3 of the bran mixture and 1/3 of the buttermilk; mix just until combined. Repeat, alternating, with remaining bran mixture and buttermilk.
Drain raisins and coarsely chop them or put in food processor and pulse until coarsely chopped.
Fold raisins into batter.
Spoon equal amounts of batter into the muffin cups.
Bake in the preheated oven for 15 to 20 minutes until tops are browned and spring back when touched or until toothpick inserted in center of muffin comes out clean.
Allow muffins to cool slightly in pan. Remove muffins and cool on wire rack.
Pairs Well With
I found this recipe a few years back when I was in Weight Watchers. I have made these muffins many times, and I always have a batch in the freezer (they freeze well). This is a healthy and delicious 'grab-and-go' breakfast. I keep the whole wheat flour and wheat bran in the freezer to keep them fresh. One muffin has a Weight Watchers Points Plus value of 4.