Whole Wheat, Oatmeal, and Raisin Muffins

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.

Category: Bread

Cuisine: not set

Ready in 45 minutes

by rotts4me

Ingredients

1 cup whole wheat flour

1/4 cup granulated sugar

1/4 cup brown sugar packed

2 tablespoons wheat germ untoasted

2 tablespoons wheat bran

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups quick-cooking oats

1/3 cup pitted dates chopped

1/3 cup raisins

1/3 cup dried cranberries

1 cup low-fat buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract

1 large egg lightly beaten

1/2 cup water boiling

Cooking spray

Directions

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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