Muffins with Granola & Raisins

This healthy muffin recipe is from The New York Times. I made a few changes to make it a little healthier. This recipe is a good source of fiber and contains mostly natural sugars from the honey and raisins. I highly recommend it as a mid-morning snack or dessert!
   1 cup low-fat granola
   1/2 cup skim milk
   1 cup golden raisins
   1 cup whole wheat flour
   2 tsp baking powder
   1/2 tsp baking soda
   1/4 tsp salt
   2 eggs
   1/4 cup honey
   1/2 cup plain non-fat yogurt or vanilla nonfat yogurt
   1/4 cup canola oil
   1 tsp vanilla extract
Preheat the oven to 375ºF. Spray baking spray into muffin cups. Combine the granola and milk in a bowl and let sit for about 30 minutes. Cover the raisins with hot water and soak for about 15 minutes. Drain and dry.
Sift together whole wheat flour, baking powder, baking soda, and salt.
Beat together the eggs, honey, yogurt, canola oil, and vanilla extract. Whisk in the flour mixture, then add the granola and raisins.
Spoon into muffin cups (about 3/4 full). Bake 20 to 25 minutes, until light brown. Cool.
Yields about 14 muffins.