Ingredients: -
½ cup raisins
¾ cup whole-wheat flour, 
3/4 cup all-purpose flour, 
2 ½ tsps baking powder, 
¼ tsp salt, 
½ tsp ground cinnamon, 
3/4 cup unprocessed wheat bran, or oat bran, 
1 large egg, lightly beaten, 
½ cup low-fat milk, 
½ cup spiced apple butter (or apple sauce), 
1/2 cup packed light brown sugar, or 1/4 cup Splenda Sugar Blend for Baking, 
¼ cup canola oil, 
3 Tbsp maple syrup), 
1 cup finely diced peeled apple - 
METHOD: -
Preheat oven to 190°C. Coat 12 standard 2 1/2-inch muffin cups with cooking spray. Place raisins in a small bowl and cover with hot water. Set aside.
Whisk egg, milk, apple butter, brown sugar (or Splenda), oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.