Whole Wheat, Oatmeal, & Raisin Muffins
Shirley Simuncak
ingredients
- 1 cup whole wheat flour
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 2 T. wheat germ
- 2 T. wheat bran (or LSA)
- 1 1/2 t. baking soda
- 1 t. cinnamon
- 1/2 t. salt
- 1 1/2 c. quick-cooking oatmeal
- 1/3 c. chopped pitted dates
- 1/3 c. currants
- 1/3 c. dried cranberries
- 1 c. low-fat buttermilk or soured skim milk
- 1/4 c. safflower oil
- 1 t. vanilla
- 1 large egg (or 1/4 c. egg substitute)
- 1/2 c. boiling water
- Cooking spray
directions
- 1
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
- 2
2. Preheat oven to 375 degrees.
- 3
3. Spoon batter into 12 muffin cups coated with cooking spray. Bake 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately, place on wire rack.
notes
With 4 whole grains and 3 dried fruits, these are a great way to get a variety of antioxidantsand fiber. Soaking batter makes a more tender muffin.
Source: Shirley Simuncak
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