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Whole Wheat, Oatmeal, and Raisin Muffins Recipe

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This recipe for Whole Wheat, Oatmeal, and Raisin Muffins is from Jessie & Lucien's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. whole wheat flour (about 4 3/4 ounces)
1/4 c. granulated sugar
1/4 c. packed brown sugar
2 T. wheat germ
2 T. wheat bran
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 c. quick-cooking oats
1/3 c. chopped pitted dates
1/3 c. raisins
1/3 c. dried cranberries
1 c. low-fat buttermilk
1/4 c. canola oil
1 tsp. vanilla extract
1 egg, lightly beaten
1/2 c. boiling water
Directions:
Directions:
Preheat oven to 375º. 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.
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.
Personal Notes:
Personal Notes:
These muffins are from Cooking Light. They're really good and make a healthy breakfast or snack.
I double the recipe.

 

 

 

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