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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I got this recipe from Cooking Light - it is very hearty, filling and tasty. Ingredients:
1 cup whole wheat flour (about 4 3/4 ounces) |
1/4 cup granulated sugar |
1/4 cup brown sugar |
2 tablespoons wheat germ, untoasted |
2 tablespoons wheat bran (or oat 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 chopped pitted dates |
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 |
1 cooking spray |
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. 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.
2. Preheat oven to 375°.
3. 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.
4. Other dried fruits may be substituted.
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