Whole Wheat, Oatmeal, and Raisin Muffins by
CCVanB
Source: Cooking Light
Ingredients
1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup granulated sugar
1/4 cup packed brown sugar $
2 tablespoons untoasted wheat germ
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 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 boiling water $
Cooking spray $
1 cup
whole wheat flour (about 4 3/4 ounces)
1/4 cup
granulated sugar
1/4 cup
packed brown sugar $
2
tablespoons untoasted wheat germ
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
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
boiling water $
Instructions
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.
Servings: 12
Nutrition Information (per serving):
Fat |
6.4 g |
Carbohydrates |
34.7 |
Fiber |
3.4 g |
Protein |
4.6 g |