Whole-Wheat Cinnamon Raisin Banana Muffins

• 1/2 Cup Raisins (or more if you like)
• Boiling Water (about 1 cup should do)
• 1-3/4 cups whole wheat flour
• 2 Tablespoons Wheat Germ
• 1 teaspoon ground cinnamon
• 1 teaspoon Baking soda
• 1/2 teaspoon salt
• 1 Cup Mashed Ripe Banana
• 1/4 cup grapeseed or vegetable oil
• 1/2 Cup Honey or Agave Nectar
• 2 Eggs
• 1 teaspoon vanilla extract

Preparation

1 Place the raisins in a small bowl, and cover them with the hot/boiling water.
2 Preheat your oven to 325ºF and grease 12 muffin cups.
3 In a medium-sized bowl, stir together the flour, wheat germ, cinnamon, baking soda, and salt. Briefly set aside.
4 n a large mixing bowl, blend the banana, oil, honey, eggs, and vanilla. Drain the raisins, reserving the liquid. Add 5 tablespoon s (1/4 cup plus 1 tablespoon) of the hot raisin water to your mixing bowl.
5 Fold the dry ingredients into the wet ingredients in your large mixing bowl, stirring just to combine. Do not over mix.
6 The baking soda begins to react as soon as it hits the liquid, so over mixing will cause the muffins to loose some of their fluffiness … a few lumps are okay.
7 Stir in the plumped raisins, and divide the batter evenly between your 12 muffin cups.
8 Bake for 20 to 24 minutes, or until they just begin to take on a golden hue, and a toothpick inserted in the center of a muffin, comes out clean.
9 Let cool for a few minutes in the muffin cups, then remove to a wire rack.

Source: www.one.onefrugalfoodie.