Raisin Oat Bran Muffins

Method

• Preheat the oven to 375 degrees
• Lightly spray the muffin tins with lecithin spray
• Toast the walnuts in the oven for 7-10 minutes stirring occasionally
• Allow the nuts to cool then coarsely chop them with a knife or with a pulsing action in a food processor
• Bring 3/4 cup water to a boil in a small pot add the raisins
• When the water returns to a boil turn off the heat
• Let the raisins plump in the water for at least 10 minutes
• Drain the raisins saving the raisin water for another use
• The raising water can be used to replace part or all of the 3/4 cup water
• In a medium sized bowl combine the fruit sweetener water oil and vinegar
• Then stir in the oat bran
• Sift the dry ingredients together into a large bowl and make a well in the center
• In a small bowl whip the egg whites until frothy
• Then stir them into the oat bran mixture
• Stir the oat bran mixture into the dry ingredients
• When half mixed stir in the raisins and walnuts
• Spoon the batter into the prepared pans just to the top of each muffin cup
• Bake the muffins on the middle shelf of the preheated oven for 20-25 minutes
• Turn the muffin tins once if necessary to allow the muffins to brown evenly
• Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.