2 1/2 cups whole wheat flour 4 tsp baking powder 1/2 cup wheat germ 1/2 cup flaxseed 1 tsp cinnamon and salt 1/2 cup butter 1/2 cup shortening 1/2 cup brown sugar 1/2 cup splenda 1/2 cup aunsweetened applesauce 2 eggs plus 1 egg white 2 1/4 cup skim milk 2 1/4 cup dry oats 1 cup raisins 1 cup nuts
Preheat oven to 350 deg. Line large muffin pans with liners. In a small bowl, combine the flour, baking powder, wheat germ, flaxseed, cinnamon and salt and set aside. Using an electric mixer, in a mixing bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs and beat until combined. Stir in the applesauce. Alternately beat in flour mixture and milk, a little of each at a time, beating well after each addition. Stir in the oats and add more milk. If mixture looks too thick. Add any of the optional ingredients. Fill each baking cup with an equal amount of batter about full. Bake for 20-25 mon or until muffins are lightly browned and a toothpick inserted in the centre comes out dry. Remove muffins to a wire rack to cool.