Whole Wheat, Oatmeal, and Raisin Muffins

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.

Yield: 12 servings (serving size: 1 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

Preparation

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.

Nutritional Information

Calories:

204 (28% from fat)

Fat:

6.4g (sat 0.8g,mono 3.2g,poly 1.8g)

Protein:

4.6g

Carbohydrate:

34.7g

Fiber:

3.4g

Cholesterol:

19mg

Iron:

1.4mg

Sodium:

288mg

Calcium:

43mg