Whole Wheat, Oatmeal, and Raisin Muffins

(from sabrinatang’s recipe box)

NUTRITION PER SERVING (serving size: 1 muffin)

CALORIES 204(28% from fat); FAT 6.4g (sat 0.8g,mono 3.2g,poly 1.8g); PROTEIN 4.6g; CHOLESTEROL 19mg; CALCIUM 43mg; SODIUM 288mg; FIBER 3.4g; IRON 1.4mg; CARBOHYDRATE 34.7g

Source: Cooking Light, JANUARY 2006

Serves 12 people

Categories: breakfast, cooking light, muffin

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

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.

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