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

Lorraine Stevenski, Clearwater, Florida
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
1 dozen (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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 1/2 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.

Nutrition Facts

249 calories; calories from fat 29%; fat 7.8g; saturated fat 3.8g; mono fat 1.9g; poly fat 1.2g; protein 4.6g; carbohydrates 43.1g; fiber 2.1g; cholesterol 52mg; iron 1.6mg; sodium 274mg; calcium 65mg.