1 cup quick-cooking oats
1/2 cup natural bran
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup buttermilk*
1/2 cup honey
1 whole egg
1 egg white, beaten
1/4 cup canola oil
1 cup whole wheat flour
3/4 cup ground flaxseed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup golden raisins, chopped
Preheat oven to 375 degrees. In a large bowl, combine oats, bran, salt, cinnamon and buttermilk. Mix well and let stand 15 minutes.
Add honey, egg mixture and oil. Mix well.
In another bowl, combine flour, ground flaxseed, baking powder and baking soda. Add to oat mixture and stir just until moistened. Stir in raisins.
Spray muffin tins with a nonstick cooking spray. Using a 1/3 cup measure, scoop batter into tins. Bake 18 to 20 minutes or until wooden pick inserted in center of muffin comes out clean.
Remove from oven and let cool 5 minutes. Remove muffi ns from tins and place on rack to cool. Yield: 12.
*Buttermilk substitute: 1 cup plain yogurt or 1 tablespoon lemon juice or vinegar, plus enough milk to equal 1 cup. Let stand 5 minutes.