April 30th is National Raisin Day and National Oatmeal Cookie Day. I have gone back and forth all weekend about which food holiday I should honor because who has time to make two recipes per day. Not me. Therefore, I decided to move forward with a tried and true recipe that I’ve made before. Maybe oatmeal cookies will come later in the week.
This recipe was adapted from Bob’s High Fiber Bran Muffins by Bob’s Red Mill and they are a keeper with lots of whole, healthy ingredients. I have to admit, I normally don’t make these with raisins because I try to follow a lower carbohydrate diet; however, this recipe is great with raisins in it and my hubby loves them so I couldn’t resist.
I promise these muffins will turn out great but I have to tell you the funniest story when my husband tried these. He took a bite and said they tasted healthy and were a little heavy. I knew that was code for I don’t like these so I told him that these were made the way the recipe called for. He looked at me kind of suspiciously but I said, “I’m telling you this because I know that I tweak recipes and sometimes they don’t turn out great. I just want you to know that this is the way the recipe is supposed to be and not an error on my part.” He smiled and thanked me for the clarification, finished the muffin and then had another telling me how much he liked them.
- 1 egg, beaten
- 2 Tbsp grapeseed oil
- 1/2 cup Sugar Free DaVinci Sweetening Syrup (could use molasses or honey)
- 3/4 cup soy milk (or regular milk)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup raisins
- 1/2 cup walnuts, chopped
- 1 cup whole wheat flour
- 1 cup wheat bran
- Stir together: bran, flour, soda and baking powder.
- Stir in raisins, walnuts and set aside.
- Blend milk, syrup, oil and egg.
- Add to dry ingredients and stir JUST UNTIL MOISTENED.
- Spoon into greased muffin tins and bake in preheated 400 degrees oven for 15 minutes or until muffins pull away from sides of cups.
Makes 12 muffins. Adapted from Bob's High Fiber Bran Muffins at Bob's Red Mill.