Whole Wheat, Oatmeal, and Raisin Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I am always looking to get more fiber into my diet, so when I came across this recipe, I knew I had found a great recipe. I use Splenda instead of regular sugar. A perfect breakfast muffin!! Ingredients:
1 cup whole wheat flour (about 4 3/4 ounces) |
1/4 cup 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 boiling water |
cooking spray |
Directions:
1. Lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
3. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
4. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
5. Stir in boiling water. Let batter stand 15 minutes.
6. Preheat oven to 375°.
7. Spoon batter into 12 muffin cups coated with cooking spray.
8. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
9. Remove muffins from pans immediately; place on a wire rack.
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