Whole Wheat, Oatmeal, and Raisin Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 212.8
- Total Fat: 6.4 g
- Cholesterol: 19.4 mg
- Sodium: 371.7 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 3.8 g
- Protein: 4.8 g
View full nutritional breakdown of Whole Wheat, Oatmeal, and Raisin Muffins calories by ingredient
Introduction
With four whole grains and three dried fruits, these muffins are a great way to get a variety of antioxidants and fiber. Wheat germ is a good source of vitamin E. Look for untoasted wheat germ in the organic food section of the supermarket. Adding boiling water to the batter and allowing it to sit for 15 minutes before baking allows the hearty oats, wheat germ, and bran to soak up the liquid for a more tender muffin.From myrecipes.com With four whole grains and three dried fruits, these muffins are a great way to get a variety of antioxidants and fiber. Wheat germ is a good source of vitamin E. Look for untoasted wheat germ in the organic food section of the supermarket. Adding boiling water to the batter and allowing it to sit for 15 minutes before baking allows the hearty oats, wheat germ, and bran to soak up the liquid for a more tender muffin.
From myrecipes.com
Number of Servings: 12
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 buttermilk or regular milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
Directions
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.
Preheat oven to 375°.
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.
12 servings (serving size: 1 muffin)
Number of Servings: 12
Recipe submitted by SparkPeople user KAEZEY.
Preheat oven to 375°.
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.
12 servings (serving size: 1 muffin)
Number of Servings: 12
Recipe submitted by SparkPeople user KAEZEY.