Maple-raisin bran muffins
Dry oat bran
1½ cup(s), (not flakes)
½ cup(s), boiling
1 cup(s), lowfat 1 %
Whole wheat flour
- Toss together the cereal, raisins, and oil in a large bowl until moistened. Pour the boiling water over the cereal mixture and toss to evenly moisten; let cool slightly.
- Add the buttermilk, maple syrup, and egg to the cereal mixture; stir until mixed well. Whisk together the pastry flour, baking soda, and salt in a small bowl. Add the flour mixture and walnuts to the cereal mixture and stir just until the flour mixture is moistened. Cover the bowl with plastic wrap; let stand 15 minutes.
- Meanwhile, preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
- Fill the muffin cups evenly with the batter. Bake until a toothpick inserted into the center comes out clean, 20 – 25 minutes. Let cool in the pan on a rack 10 minutes. Remove the muffins from the pan and let cool completely on the rack. Yields 1 muffin per serving.