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Maple Raisin Bran Muffins




Source of Recipe


Cooking Light


Recipe Introduction


These are so delicious! I couldn't really taste the maple flavor but they were still wonderful. You might want to double the recipe and freeze some for later though, because I thought they were a bit time consuming to make for a muffin. Also, you might want to have your sour cream, milk, and egg at room temp. because my butter clumped up when it was added to the cold, wet ingredients.


List of Ingredients




Batter:
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup whole wheat flour (about 2 ounces) (I used whole wheat pastry flour)
1/2 cup oat bran
1/2 cup raisins (I used golden raisins)
1/3 cup packed dark brown sugar (I used light)
1/4 cup granulated sugar
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
freshly ground nutmeg, to taste (optional--my addition)
1/4 teaspoon salt
1/2 cup reduced-fat sour cream
1/2 cup 2% reduced-fat milk
1/4 cup butter, melted and cooled
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon maple extract (optional--my addition)
1 large egg, lightly beaten
Cooking spray

Topping:
1/2 cup packed dark brown sugar
1/4 cup quick-cooking oats
2 tablespoons all-purpose flour
1 tablespoon canola oil (I used melted butter)
1 tablespoon maple syrup
1 teaspoon ground cinnamon

Recipe



Preheat oven to 375°.
To prepare batter, lightly spoon the flours into dry measuring cups; level with a knife. Place flours in a large bowl. Stir in oat bran and next 6 ingredients (through salt); make a well in center of dry ingredients. Combine sour cream and next 5 ingredients (through egg); stir well with a whisk. Add to dry ingredients; stir just until moist. Spoon mixture evenly into 12 muffin cups coated with cooking spray.

To prepare topping, combine 1/2 cup dark brown sugar and remaining ingredients in a small bowl; toss with a fork until moist. Sprinkle topping evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.

Yield: 1 dozen (serving size: 1 muffin)

NUTRITION PER SERVING
CALORIES 249(29% from fat); FAT 7.8g (sat 3.8g,mono 1.9g,poly 1.2g); PROTEIN 4.6g; CHOLESTEROL 52mg; CALCIUM 65mg; SODIUM 274mg; FIBER 2.1g; IRON 1.6mg; CARBOHYDRATE 43.1g

"My favorite cookies are oatmeal-raisin, and this muffin comes closer to their taste than any I have found." -
Lorraine Stevenski, Clearwater, Florida
Cooking Light, OCTOBER 2005