Fruity Bran Muffins
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Quick cooking oats||2 1⁄4 Ounce|
|Unprocessed coarse bran||3 Tablespoon|
|Double acting baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Unsweetened applesauce||1 1⁄2 Cup (24 tbs)|
|Low fat buttermilk||1⁄2 Cup (8 tbs) (1.5% Milk Fat)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
1. Preheat oven to 375°F. Spray twelve 2 1/2-inch nonstick muffin cups with nonstick cooking spray, or line with paper liners; set aside.
2. In large bowl, whisk together flour, oats, bran, baking powder, and baking soda. In medium bowl, whisk together applesauce, buttermilk, oil, molasses, and egg.
3. Make well in center of flour mixture. Pour in applesauce mixture and stir until just combined; fold in raisins. Spoon batter evenly into prepared muffin cups, filling each about two-thirds full.
4. Bake 18 to 20 minutes, until lightly browned and toothpick inserted in center comes out clean. Cool on rack.