Raisin and Bran Mini Muffin

Hey peeps! Let's start the new year with something healthy, shall we? :D
Here is my first bake for 2011: Raisin and Bran Mini Muffins. It's not so sweet. The original recipe calls for molasses/corn syrup and honey. But I don't have those, so I substitute with fine sugar. This muffin is full in fibre for sure, and I've found many varieties of the same recipe using cranberries, blueberries and raspberries. I used the simple raisin.
This is a simple recipe but gives you a healthy snack. It's a keeper :D



Raisin Bran Minu Muffins – Adapted from Farmgirl Fare

Yield: About 24 mini muffins
2 cups (3oz / 86g) wheat bran
1 cup (5oz / 141g) oat bran
1 cup (6oz / 170g) whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup (5oz / 156g) milk
2/3 cup (5½ oz / 156g) yogurt
1/3 cup (2¼ oz / 65g) canola oil
1/3 cup (3¾ oz / 108g) sweet molasses or cane syrup (I used fine sugar)
1/3 cup (3¾ oz / 108g) honey (I used fine sugar)
1 teaspoon (6g) vanilla extract
1 cup raisins (or substitute cranberries, or blueberries)

Preheat oven to 190°C. Grease a muffin tin or line with paper liners.
In a large bowl, combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt.
In a medium bowl, combine eggs, milk, yogurt, canola oil, sugar and vanilla and mix well.
Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined. Fold in raisins with as few strokes as possible.

Generously fill muffin cups with batter.

Bake until a toothpick inserted in the center comes out clean, about 15 to 20 minutes for small muffins.
Cool muffins in pan for 5 to 10 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.