Sunday, January 3, 2010

Keep Warm This Winter with These Maple Raisin Bran Muffins

I woke up to a gray, 5 degree day so I thought it was a perfect time to do some baking. Even better, since it's only me and Aaron in the house, we can eat these muffins all week for breakfast or snacks. Baking on a cold winter morning makes the house feel warmer and you and the family can enjoy a healthy, homemade treat together.

I decided to try a new reader recipe from Cooking Light and as I was reviewing and measuring the ingredients something seemed wrong. The muffins didn't call for either baking powder or baking soda. I looked it up and sure enough I remembered one of my tips, to check the reviews before I tackle a new recipe. A woman reviewed and said that the muffins were too dense, then the original reader that submitted the recipe said there was a typo in the printed and online recipe so she gave out the proper measurement for baking soda. I'm glad I listened to my gut feeling. I also read that the reviewers thought the muffins were too sweet so I reduced the brown sugar in the topping.

Try these muffins if you like oatmeal raisin cookies.
I made these muffins in our new convention oven and they came out in 15 minutes perfectly golden (see above). So with my tweaking, here is my adapted version of the recipe. We really liked the muffin and the texture came out fluffy with the baking soda addition.

Maple Raisin Bran Muffins (makes 12)

  • 2/3 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oat bran
  • 1 1/2 teaspoons baking soda
  • 1/2 cup raisins
  • 1/3 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • Dash ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup low-fat sour cream
  • 1/2 cups 2% milk or low-fat buttermilk
  • 1/4 cups butter, melted and cooled
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten

  • 1/4 cups packed dark brown sugar
  • 1/4 cups oats
  • 2 tablespoons flour
  • 1 tablespoon canola oil
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 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 1/4 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)

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


  1. I finally got around to making this muffin this morning and WOW! We all loved it! I didn't have oat bran so I substituted wheat bran and I also used self-rising flour in place of the all purpose flour. I reduced the baking soda to 1 tsp to account for the self rising flour. And I used light brown sugar in place of dark because that is what I had on hand. All I can say is YUM!!

  2. Great! I'm glad your family enjoyed them!!! You can pick up oat bran at Trader Joe's or Whole Foods. I'm not sure where you'd find it at the regular grocery store. I really like the topping.