Whole Wheat Oatmeal Raisin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup whole wheat flour1/4 cup wheat bran1/4 cup sugar1/4 cup brown sugar1 1/2 tsp baking soda1/2 tsp salt1 tsp ground cinnamon1 cup raisins (or other dried fruits)1 1/2 cups rolled oats, slightly chopped (or quick cooking oats)1 egg1 cup buttermilk1/4 cup vegetable oil1 tsp vanilla1/2 cup water
Preheat oven to 375F. Grease a muffin tin, or line with baking cups.
In a large bowl, whisk together flour, wheat bran, sugars, baking soda, salt and cinnamon. Stir in dried fruit and oats. In a small bowl, whisk together egg, buttermilk, vegetable oil, vanilla and water.
Add buttermilk mixture to oat mixture and stir until just combined. Let stand for 15-20 minutes. You may refrigerate the batter, covered, for about a week at this point.
Spoon batter into prepared tins by heaping 1/4 cups (about 1/3 cup).
Bake for 20 minutes, until muffins are golden brown and spring back when gently pressed. Add 5 minutes baking time if batter is cold.
Makes 12 large muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MOIRALEIGH.
In a large bowl, whisk together flour, wheat bran, sugars, baking soda, salt and cinnamon. Stir in dried fruit and oats. In a small bowl, whisk together egg, buttermilk, vegetable oil, vanilla and water.
Add buttermilk mixture to oat mixture and stir until just combined. Let stand for 15-20 minutes. You may refrigerate the batter, covered, for about a week at this point.
Spoon batter into prepared tins by heaping 1/4 cups (about 1/3 cup).
Bake for 20 minutes, until muffins are golden brown and spring back when gently pressed. Add 5 minutes baking time if batter is cold.
Makes 12 large muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MOIRALEIGH.
Nutritional Info Amount Per Serving
- Calories: 202.4
- Total Fat: 6.1 g
- Cholesterol: 18.5 mg
- Sodium: 385.0 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 3.3 g
- Protein: 4.7 g
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