Cooking Light, JANUARY 2006
With four whole grains and three dried fruits, these muffins are a great way to get a variety of antioxidants and fiber. Wheat germ is a good source of vitamin E. Look for untoasted wheat germ in the organic food section of the supermarket. Adding boiling water to the batter and allowing it to sit for 15 minutes before baking allows the hearty oats, wheat germ, and bran to soak up the liquid for a more tender muffin.
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. 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. Preheat oven to 375°. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 485 | ||
Calories from Fat: 284 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.5g | 42 % | |
Saturated Fat 16.1g | 81 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 82mg | 25 % | |
Sodium 193mg | 7 % | |
Potassium 319.1mg | 8 % | |
Total Carbohydrate 46g | 14 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 40.2g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 485
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