Whole Wheat, Oatmeal, and Raisin Muffins
Kari Plevan
With four whole grains and three dried fruits, these muffins are a great way to get a variety of antioxidants and fiber.
ingredients
- 1 cup whole wheat flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 TBSP. untoasted wheat germ
- 2 TBSP. wheat bran
- 1 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 1/2 cups quick-cooking oats
- 1/3 cup chopped, pitted dates
- 1/3 cup raisins
- 1/3 cup dried cranberries
- 1 cup low-fat buttermilk
- 1/4 cup canola oil
- 1 tsp. vanilla extract
- 1 large egg, lightly beaten
- 1/2 cup boiling water
- cooking spray
directions
- 1
Lightly spoon whole wheat flour into a dry measure 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.
- 2
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.
- 3
Preheat oven to 375.
- 4
Spoon batter evenly into 12 muffin cups coated with cooking spray. Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately and place on a wire rack.
Source: Claire Pickett
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