From: Eating Well When You're Expecting
This recipe uses fruit juice concentrate instead of sugar. I don't like things that are super sweet, and I thought these were just right. I don't know if kids would like these, but I thought they were good for my breakfasts this week. I'll freeze the rest. You can also add diced apples or pears when you add the raisins. I filled the muffin cups just about to the top. They don't expand too much. They did stick to the papers, though, so next time I might just spray the pan with Pam and skip the paper liners.
1 1/2 cups unprocessed bran
1 cup whole wheat flour
1/2 cup old-fashioned rolled oats
1/2 cup ground flaxseed
1 tsp ground cinnamon
1/2 cup chopped toasted nuts (walnuts, pecans or almonds)
2 tsp baking soda
1 tsp baking powder
1 1/2 cups white grape juice concentrate (I used apple juice concentrate)
1 1/4 cups buttermilk
2 large eggs, beaten lightly
3 Tbsp canola oil
2 tsps vanilla extract
3/4 cups raisins
1. Preheat the oven to 400 deg. Line a standard-size 12-cup muffin tin with paper liners (I might try just spraying the muffin tin with Pam next time).
2. Place the bran, whole wheat flour, rolled oats, flaxseed, cinnamon, nuts, baking soda, and baking powder in a mixing bowl and stir to mix.
3. Place the grape juice concentrate, buttermilk, eggs, oil and vanilla in another mixing bowl and stir to mix well. Add the grape juice concentrate mixture to the bran mixture and stir gently just until thoroughly blended; be careful not to over-mix.
4. Gently fold in the raisins.
5. Spoon the batter into the prepared muffin tin, dividing evenly. If you have extra batter, just bake some more muffins (mine made 19 total).
6. Bake the muffins until a toothpick comes out clean, about 19 min.
7. Transfer muffins to a wire rack and let cool completely. The muffins can be stored in an airtight container for 3 days or individually wrapped in plastic wrap and frozen for 3 months.
Makes at least 12 muffins (mine made 19).