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Maple Raisin Bran Muffins

Yield 1 dozen (serving size: 1 muffin)
"My favorite cookies are oatmeal-raisin, and this muffin comes closer to their taste than any I have found." -Lorraine Stevenski, Clearwater, FL

Ingredients

  • Batter:
  • 2/3 cup all-purpose flour (about 3 ounces)
  • 1/2 cup whole wheat flour (about 2 ounces)
  • 1/2 cup oat bran
  • 1/2 cup raisins
  • 1/3 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup 2% reduced-fat milk
  • 1/4 cup butter, melted and cooled
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • Cooking spray
  • Topping:
  • 1/2 cup packed dark brown sugar
  • 1/4 cup quick-cooking oats
  • 2 tablespoons all-purpose flour
  • 1 tablespoon canola oil
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder

Nutrition Information

  • calories 249
  • caloriesfromfat 29 %
  • fat 7.8 g
  • satfat 3.8 g
  • monofat 1.9 g
  • polyfat 1.2 g
  • protein 4.6 g
  • carbohydrate 43.1 g
  • fiber 2.1 g
  • cholesterol 52 mg
  • iron 1.6 mg
  • sodium 274 mg
  • calcium 65 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. To prepare topping, combine 1/2 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.