Whole Wheat, Oatmeal, and Raisin Muffins

Makes 12 muffins

These muffins have 4 whole grains and 3 dried fruits,so there are a variety of antioxidants and fiber. The vase is one Peggy bought for me at the Tempe Art Fair.

ingredients

1 c. whole wheat flour
1/4 c. granulated sugar
1/4 c. packed brown sugar
2 Tbsp. untoasted wheat germ
2 Tbsp. oat bran
1 1/2 tsp. baking soda
1 tsp ground 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. low-fat buttermilk
1/4 c. canola oil
1 tsp. vanilla extract
1 large egg, lightly beaten
1/2 c. boiling water
cooking spray

directions

1
Preheat oven to 375°
2
Lightly spoon whole wheat flour into a dry measuring cup, level with a knife. Combine flour and the next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in quick-cooking oats, dates, raisins, and cranberries.
3
Make a well in center of the mixture. Combine buttermilk, oil, vanilla, and egg. Add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand for 15 minutes.
4
Spoon batter evenly into 12 cupcake cups or muffin tins, coated with cooking spray. Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately and place on wire rack.

Source: Jan Votroubek