These moist, tender muffins are best when made with rum, but apple juice's sweetness make it an appropriate substitute.

1 c. raisins
3 tbsp. rum or apple juice
1 c. buttermilk
1/3 c. wheat bran
3 tbsp. vegetable oil plus extra for preparing pan
1 lg. egg white
1 1/2 tsp. vanilla extract
1 c. all-purpose white flour
2/3 c. whole wheat pastry flour
1/3 c. plus 1 tsp. sugar
1 1/4 tsp. baking powder
1 1/8 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. salt

Preheat oven to 425 degrees. Lightly oil or spray 12 muffin cups with nonstick cooking spray.

In a small bowl, combine raisins and rum or apple juice and let stand for 10 minutes. In a medium-sized bowl, whisk together buttermilk, bran, oil, egg white and vanilla. In a large bowl, whisk together flours, 1/3 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda and salt.

Stir raisins and rum or apple juice into the buttermilk mixture. Stir the buttermilk mixture into the flour mixture just until the dry ingredients are moistened; do not overmix. Using a 1/4 cup measure or a large spoon, immediately divide batter among 12 muffin cups. (They will be nearly full.) Combine 1 teaspoon sugar and 1/8 teaspoon cinnamon in a small bowl and lightly sprinkle over muffin tops.

Bake the muffins for 12-16 minutes, or until golden brown and springy to the touch. Let stand on a cooling rack for 5 minutes before serving. Makes 12 muffins.