Maple Raisin Bran Muffins

"My favorite cookies are oatmeal-raisin, and this muffin comes closer to their taste than any I have found." -Lorraine Stevenski, Clearwater, FL

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 29%
  • Fat: 7.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 4.6g
  • Carbohydrate: 43.1g
  • Fiber: 2.1g
  • Cholesterol: 52mg
  • Iron: 1.6mg
  • Sodium: 274mg
  • Calcium: 65mg

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

Preparation

  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.
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