Though there are many good raisin bran muffins on the site, there are none quite like these. The addition of oatmeal helps keep these low-fat muffins moist and tender. The original recipe comes from one of my mom's many muffin cookbooks, wish I remembered which one. I've played with it a bit but this is close.

Ingredients

12 serv.

whole wheat flour↗1⁄2 cup
all-purpose flour↗1⁄4 cup
all-purpose flour↗2 tablespoons
Splenda sugar substitute or 2 tablespoons Equal Spoonful↗2 tablespoons
salt↗1⁄4 teaspoon
baking powder↗1 tablespoon
cinnamon↗1⁄4 teaspoon
unprocessed natural bran1 1⁄2 cups
quick-cooking oatmeal↗1 1⁄2 cups
low-fat buttermilk↗3⁄4 cup
low-fat buttermilk↗1 tablespoon
apple juice concentrate↗1⁄4 cup
vegetable oil↗2 tablespoons
egg whites↗2
honey↗1 tablespoon
1/2 cup currants or 1/2 cup regular raisins↗1⁄2
cup hot water1⁄2

Step-by-step instructions

1
Preheat oven to 400°F.
2
Sift flours, Splenda/Equal, baking powder, cinnamon and salt together mixing well; add in the bran and oatmeal.
3
In a second bowl, use a mixer to blend the buttermilk, apple juice concentrate, egg whites, honey about 2 minutes.
4
Pour dry ingredients into wet stirring until just moist; gently mix in golden raisins and hot (not boiling) water.
5
Spoon batter into muffin tins with cups or lightly sprayed with cooking spray.
6
Bake 20 minutes until just browned and firm.

Source: food.com

Original recipe ↗

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