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Rum Raisin Spice Muffins

1 cup (250 ml) raisins
3 tbsp (45 ml) apple juice
1 tsp (5 ml) rum extract
1 cup (250 ml) low-fat buttermilk
1/3 cup (80 ml) oat bran
3 tbsp (45 ml) grapeseed oil
1 large egg white
2 tsp (10 ml) vanilla
1 cup (250 ml) flour
2/3 cup (160 ml) whole wheat flour
1/3 cup plus 1 tsp (85 ml) sugar
1 1/4 tsp (6 ml) baking powder
1 1/8 tsp (5.5 ml) cinnamon, divided
3/4 tsp (4 ml) baking soda
1/4 tsp (1.2 ml) salt

Set oven rack to upper third of oven, preheat to 425 deg F / 220
deg C. Coat 12 muffin cups with cooking spray or use paper baking
cups. In small bowl, combine raisins, apple juice and rum extract,
let stand 10 minutes. In medium bowl, whisk together buttermilk,
oat bran, grapeseed oil, egg white and vanilla.

In large bowl, combine flours, 1/3 cup / 80 ml sugar, baking powder,
1 tsp / 5 ml cinnamon, baking soda and salt. Stir raisin mixture
into buttermilk mixture, then stir into flour mixture just until
moistened, do not overmix. Divide batter into muffin cups (they
will be nearly full.) Combine remaining 1 tsp / 5 ml sugar and
1/8 tsp / 0.6 ml cinnamon, sprinkle evenly over muffins. Bake for
12 to 16 minutes or until golden brown and springy to the touch.
Cool on rack 5 minutes before serving. Makes 12 muffins.

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