Oatmeal Wholemeal Muffins

I came across a recipe for Oatmeal Muffins in Epicurious which had garnered pretty good reviews. I had to test it!

Like most of the reviewers, I think this is a fantastic recipe. I made some modifications to make the muffins healthier. The muffins were extremely easy to make but they did not rise as much as regular muffins, probably because I used some wholemeal flour. They tasted good - the muffins were very soft and hubby thinks the sweetness is just nice (but I felt it can be sweeter). I'm sure I'll bake this again.

A Very Wholesome Muffin Recipe (makes 12)
1 Cup Quaker Instant Oats
1 Cup Buttermilk (Substitute: 1 Tablespoon White Vinegar + Lowfat milk to make 1 Cup)
2 Egg Whites
1/2 Cup Brown Sugar
75ml Canola Oil
1/2 Cup All Purpose Flour
1/2 Cup Wholemeal Flour
1/2 Tsp Vanilla Essence
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Raisins

Method:
Combine instant oats to warm buttermilk and let it stand for about 20mins.
Soak raisins in water.
Preheat oven to 400 deg F. Line muffin tins with muffin cups or oil & flour.
Add egg white, sugar, oil and vanilla essence to oat/buttermilk mixture, stirring until just combined.
Sift in flour, baking powder and baking soda. Stir until just combined.
Mix in raisins (drained).
Divide batter into muffin tins and bake until golden, about 15-20 mins.

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