Oat Bran and Yogurt Muffins

• Cooking spray (if not using paper bake cups)
• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup uncooked oat bran
• 1/2 cup raisins
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 cup fat-free plain yogurt
• 1/4 cup egg substitute or 1 large egg
• 1 tablespoon canola or corn oil

1. Preheat the oven to 425F.
2. Lightly spray a 12-cup muffin pan with cooking spray or line with paper bake cups.
3. Set aside.
4. In a large bowl, stir together the flours, oat bran, raisins, sugar, baking powder, and baking soda.
5. In a small bowl, whisk together the yogurt, egg substitute, and oil.
6. Pour into the flour mixture, stirring until the batter is just moistened but no flour is visible.
7. Dont overmix; the batter should be slightly lumpy.
8. Pour about 1/4 cup batter into each muffin cup.
9. Bake for 16 to 18 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.
10. Let the muffins cool completely before removing the paper bake cups.
11. This will keep the paper from sticking and pulling off part of the muffin.
12. (Per serving)
13. Calories: 122
14. Total fat: 1.5g
15. Saturated: 0.0g
16. Trans: 0.0g
17. Polyunsaturated: 0.5g
18. Monounsaturated: 1.0g
19. Cholesterol: 0mg
20. Sodium: 120mg
21. Carbohydrates: 25g
22. Fiber: 2g
23. Sugars: 11g
24. Protein: 4g
25. Calcium: 91mg
26. Potassium: 162mg
27. 1 1/2 starch

cooking spray, flour, flour, bran, raisins, sugar, baking powder, baking soda, yogurt, egg substitute, corn oil

Taken from www.epicurious.com/recipes/food/views/oat-bran-and-yogurt-muffins-391953 (may not work)