More Muffins

A few days ago I saw these very tasty looking muffins on Culinary In The Desert. Since we are trying to eat healthier I knew these would be great to try! I changed the ingredients a little to fit what I had on hand and they came out great. Thanks for the great recipe Joe! I also made this recipe in honor of The Savory Notebook's Virtual Recipe Club for January featuring Whole Grain Baked Goods.

Whole Grain Raisin Muffins
(adapted from Culinary In The Desert)

1 c. buttermilk
1/3 cup canola oil
2 eggs
1/2 cup sugar
1/4 cup molasses
3/4 cup All-Bran cereal, crushed
1/2 cup quick oats
1 1/4 cups whole wheat flour
1/2 tsp. cinnamon
1/2 tsp. mace
1/2 teaspoon salt
1 Tbsp. baking powder
1/2 cup raisins

In a medium bowl, mix milk, oil, eggs, brown sugar and molasses; whisking to combine. Stir in the All-Bran and oats. Allow this to set for 15 minutes to soften the All-Bran and oats. Preheat the oven to 425 degrees. In a medium bowl, whisk together the flour, cinnamon, mace, salt, and baking powder. Stir in the raisins. Add this mixture to the wet ingredients and stir just until combined. Lightly spray a 12 cup muffin tin with cooking spray. Evenly distribute the batter between the 12 cups. Bake for about 14 minutes, or until the top springs back when lightly touched. When done, remove the muffins from the pans as soon as you can handle them. Try not to leave them in the pan for longer than 5 minutes. Cool completely on a wire rack.