These muffins are high in fiber and delicious! Plus the batter can stay in the refrigerator for up to 3 days so you can make hot muffins without the hassle in the morning. Grab one with a glass of milk for a quick and easy breakfast or pack one for a healthy mid morning snack.
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice or apple pie spice
2 beaten eggs
1/2 cup packed brown sugar
1/2 cup cooking oil
1/2 cup milk
1 cup raisins
In a large mixing bowl stir together flour, baking powder, and spice. Make a well in the center. Combine eggs, brown sugar, oil, and milk. Add all at once to dry ingredients, stirring just until moistened. Fold in raisins.
Transfer batter to a tightly covered container. Cover and store in the refrigerator for up to 3 days. To serve, line muffin cups with paper bake cups or spray with cooking spray. Without stirring batter, fill muffin cups 2/3 full. Bake in a 350 degree oven about 25 minutes or until a wooden toothpick inserted in center comes out clean. Makes 14 to 16.