Category Archives: raisin

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.

Chewy Oatmeal Raisin Cookies

I love this recipe.  There is no cinnamon, just nutmeg, which I prefer in this cookie.  This recipe makes 18 large cookies, and is taken from Cook’s Illustrated “The New Best Recipe”.  Do not overtake this cookie.  The edges should be browned, but the rest of the cookie should be very light in color. I also do not rotate my cookie sheets. 



1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup unsalted butter, softened but still cool
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 1/2 cups raisins (optional)

1. Adjust the oven racks to the lowland middle positions and heat the oven to 350F.  Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
2.  Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.
3.  Either by hand or with an electric mixer, beat the butter on medium speed until creamy.  Add the sugars; beat until fluffy, about 3 minutes.  Beat in the eggs, one at a time.
4.  Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and raisins (if using).
5.  Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls.  Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.
6.  Bake until the cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes.  Transfer the cookies with a wide metal spatula to a wire rack.  Let cool at least 30 minutes.