Whole Wheat Muffins
- prep time:
- 35 minutes
- cook time:
- 20 minutes
- total time:
- 55 minutes
- other time:
- Batter must stand 15 minutes
Makes 12 muffins
Pattie Craumer
These prove that muffins don’t have to be too sugary to be delicious and great for your body. Try them, you’ll love them.
ingredients
- 1 c. whole wheat flour
- 1/4 c. granulated sugar
- 1/4 c. packed brown sugar
- 2 T. untoasted wheat germ
- 2 T. wheat bran
- 1 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 c. quick-cooking oats
- 1/3 c. chopped pitted dates
- 1/3 c. raisins
- 1/3 c. dried cranberries
- 1 c. buttermilk (1 c. milk + 3 tsp. vinegar)
- 1/4 c. canola oil (or 1/4 c. applesauce)
- 1 tsp. vanilla extract
- 1 large egg, beaten
- 1/2 c. boiling water
directions
- 1
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk, oil, vanilla, and egg; add to four mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
- 2
Preheat oven to 375*.
- 3
Spoon batter into 12 muffin cups coated with cooking spray. (I use mini muffin tins.) Bake for 20 minutes (or 10 minutes for mini muffins) or until muffins spring back when touched lightly in center.
- 4
Remove muffins from pans immediately; place on a wire rack.
Source: Carol Ann VanHoff
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