2 1/2 c. oat bran
2 c. buttermilk
1 c. non-fat milk
1/2 c. raisins
1 lg. egg
1/3 c. salad oil
1/2 c. packed brown sugar
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt (opt.)
1/2 c. chopped walnuts (opt.)

In large bowl stir together the first 4 ingredients. Let stand for 20 minutes. Stir once or twice, then add egg, oil, sugar and stir again.

In another bowl combine flour, baking powder, baking soda, cinnamon, allspice and salt. Add to oat bran mixture and stir until well blended. Add nuts. Spoon into 18 paper lined muffin cups filling each flush with top. Bake at 400 degrees for 30 to 35 minutes until muffins are brown and the top springs back when touched.

To lower calories, use skim milk instead of buttermilk and add 1 tablespoon lemon juice or vinegar. Let stand 5 minutes before adding to recipe.