- 12
Ingredients
- 1 cup whole wheat flour
- 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
Preparation
Step 1
Lightly spoon whole wheat flour into a dry measuring cup; level with knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in quick-cooking oats, dates, raisins, and cranberries.
Make a well in the center of mixture. Combine buttermilk, oil, vanilla, and egg. Add flour mixture stirring until just moist. Stir in boiling water. Let batter stand 15 minutes.
Preheat oven to 375 degrees. Coat 12 muffin tins with cooking spray and spoon batter evenly into tins. Bake 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from tin immediately and place on wire rack to cool.
Per muffin:
204 calories, 6.4g fat, 0.8g sat fat, 4.6g protein, 34.7g carbs, 3.4g fiber