Add raisins and stir until combined - do not over mix
Line muffin pan with cups and spoon batter into each cup - fill 9 cups for bigger muffins
Bake for 22 minutes or until done
Plate a muffin
Eat
Smile
Enjoy
Notes
Helpful tips
I've had to buy oat bran from Amazon because I can't find it easily in local stores. If you can't find it, wheat bran will also work. But I say try it with oat bran first.
Be careful not to over mix the batter or the muffins won't rise as well.
These muffins freeze well when stored in an airtight container. We use a gallon ziplock bag. We usually freeze half of the muffins after they are completely cooled or at least have come to room temperature.
These muffins can stay in the freezer for up to 6 months.
After they've baked, if your cake tester comes out clean, the muffins are done but know that they may sink somewhat.
If you want this recipe to be vegan, you can substitute 1/4 cup applesauce for the egg.
I use spelt flour because I enjoy it but if you prefer, you can substitute it with all-purpose flour (white) or whole wheat flour.