Bran, Banana and Raisin Muffins

I love the flavor in these muffins!  This recipe is from “The Complete Light Kitchen” by Rose Reisman.  I cooked my muffins 3 minutes longer then the 15 minutes suggested as mine where still soft in the middle.  They did not burn and they were not dry.  I used skim milk and 1% plain yogurt.  

1/4 cup vegetable oil
3 Tbsp molasses
1 large egg
1 medium ripe banana, mashed (about 1/2 cup)
1 tsp pure vanilla extract
1/2 cup low-fat plain yogurt
1/3 cup low-fat milk
1/2 cup wheat bran
3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
pinch salt
1/3 cup raisins 

1. Preheat the oven to 375 F. Spray 12 muffin cups with vegetable oil.
2. Combine the oil, molasses, egg, sugar, banana, vanilla, yogurt and milk in a large bowl and mix until well blended.
3. Combine the bran, both flours, baking powder, baking soda, cinnamon, salt and raisins in another bowl and mix well.  Add to the wet mixture and stir just until combined.  Spoon into the prepared muffin cups and bake in the center of the oven for about 15 minutes, or until the tops are firm to the touch.  Turn out and serve immediately or serve at room temperature. 

Make Ahead: Bake a day in advance, wrap well and store at room temperature or freeze for up to 2 weeks.

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