Maple Raisin Bran Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 cup butter cooled melted
• 1 tablespoon canola oil 
• 0.3 cup brown sugar dark packed
• 0.5 cup brown sugar dark packed
• 1 large eggs lightly beaten
• 2 tablespoons flour all-purpose
• 3 ounces flour all-purpose
• 0.3 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.5 cup milk 2% reduced-fat
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 1 tablespoon maple syrup 
• 2 tablespoons maple syrup 
• 0.5 cup oat bran 
• 0.3 cup quick-cooking oats 
• 0.5 cup raisins 
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 2 ounces flour whole wheat

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 37
2. To prepare batter, lightly spoon the flours into dry measuring cups; level with a knife.
3. Place flours in a large bowl. Stir in oat bran and next 6 ingredients (through salt); make a well in center of dry ingredients.
4. Combine sour cream and next 5 ingredients (through egg); stir well with a whisk.
5. Add to dry ingredients; stir just until moist. Spoon mixture evenly into 12 muffin cups coated with cooking spray.
6. To prepare topping, combine 1/2 cup dark brown sugar and remaining ingredients in a small bowl; toss with a fork until moist.
7. Sprinkle topping evenly over batter.
8. Bake at 375 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.