Raisin-bran muffins

In the spirit of eating healthy for 2007 – what a nice way to start your week with a healthy raisin bran muffin.  This easy recipe makes six muffin and is taken from the January/February issue of Martha’s Stewarts Everday Food Magazine

Enjoy.

1/4 Cup Vegetable oil

1 1/2 cups raisin bran cereal

3/4 cup milk

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 large egg, lightly beaten

1/4 cup packed dark-brown sugar

Preheat oven to 400.  Lightly oil a 6-cup standard muffin tin or use paper liners.  In a medium bowl, combine cereal and milk; let stand about 5 minutes until softened.  In a small bowl whisk together flours, backing powder, cinnamon and salt.

Stir oil, egg and sugar into cereal mixture.  Fold flour mixture.  Divide batter among cups and bake until a toothpick inserted in the center comes out clean – approx. 20-25 minutes.

Cool in tin 5 minutes, then turn out onto a wire rack.  Cool completely or serve warm.  Store up to 5 days at room temperature in a resealable plastic bag.

Happy healthy eating!

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