Raisin Bran Muffins

Here is a yummy recipe for Raisin Bran Muffins from the book Eating Well When You're Expecting. Usually, when I hear the word "bran" I don't think "yum," but I made these when I was pregnant, and they were great.

Ingredients:
1 1/2 C unprocessed bran
1 C whole wheat flour
1/2 C rolled oats
1/2 C ground flaxseed
2 t ground cinnamon
1/2 C chopped, toasted nuts
2 t baking soda
1 t baking powder
1 1/2 white grape juice concentrate (this is a sugar sub, but you can just use reg. sugar instead)
1 1/4 C buttermilk
2 large eggs, slightly beaten
3 T canola oil
2 t vanilla extract
3/4 C raisins

1. Preheat oven to 400. Line a 12-cup muffin tin w/ paper liners.
2. Stir flour, bran, flaxseed, baking powder, baking soda, oats, nuts, and cinnamon in a mixing bowl.
3. Next, mix the grape juice concentrate, buttermilk, eggs, oil and vanilla in another mixing bowl. Add the grape juice mixture to the flour mixture and stir gently just until thoroughly blended; be careful not to overmix.
4. Fold in the raisins.
5. Spoon batter into prepared muffin tin, and bake for about 20 minutes.
6. Let cool on a wire rack. Muffins can be stored for 3 days, or individually wrapped a frozen for up to 3 months.

And hey, you don't have to be pregnant to try this. So go on and get that fiber.

You can find more great recipes in Eating Well When You're Expecting.

up next: Fiber and Your Body