I am reprising a recipe for raisin bran muffins that I first posted five years ago when it was featured in a Weight Watchers weekly meeting handout. Pardon me for repeating myself, but I am always surprised when a Weight Watcher recipe turns out well. This is due, I think, to having been a WW member off and on since 1971, when WW was a diet consisting of total abstinence from anything that tasted good. How times have changed. WW is now a lifestyle of healthy, delicious real food. Lo and behold, there is even butter in these moist muffins.
Although they’re called “raisin bran muffins,” don’t make the mistake of buying raisin bran cereal to make these. What you need is unprocessed wheat bran, which sort of looks like sawdust (and probably tastes like it too) and can be found in the baking section of the supermarket. Like sawdust, it will keep forever in your pantry. No self-respecting insect would eat wheat bran, so feel free to stock up.
The original recipe calls for chopped raisins. I used dried cranberries, which I first soaked in hot water to soften and dried on paper towels. I didn’t bother to chop them, although I think that might make the muffins even more moist. Give it a try if you don’t mind the extra step. WW suggests spraying your knife with cooking spray to keep the raisins from sticking.
I also made 30 mini-muffins instead of 12 large ones, as I like to freeze them for later, on-the-go snacks. I highly recommend keeping some of these on hand. They’re really good for you and they are dee-licious!
1 cup whole wheat flour
2/3 cup unprocessed wheat bran
1/4 t. salt
1 t. baking soda
1 t. cinnamon
1/4 cup butter, softened
2/3 cup brown sugar
1 large egg
1 cup buttermilk
1 cup raisins, chopped (or dried cranberries)
Preheat oven to 400 degrees. Coat a 12-muffin tin with cooking spray.
In a medium bowl, combine flour, bran, salt, baking soda and cinnamon and set aside.
Using a hand-held electric mixer, cream butter and brown sugar in a large bowl until sugar is dissolved. Add egg and beat thoroughly. Add 1/3 bran mixture and 1/3 cup buttermilk and mix until just combined. Repeat, alternating with remaining bran mixture and buttermilk. Fold in raisins.
Fill each muffin cup about 2/3 full with batter and bake until browned, about 15 to 20 minutes. If using mini-muffin cups, this recipe yields about 30 mini-muffins, which bake for about 10 minutes.
Makes 12 muffins or approximately 30 mini-muffins
WW SmartPoints per large muffin: 7
WW SmartPoints per mini-muffin: 3