Whole Grain Raisin Muffins

Whole Grain Raisin Muffins(Adapted from King Arthur Flour BC)

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 tablepoon baking powder
1/2 cup golden raisins

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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