I decided we needed muffins.  I generally don’t eat breakfast before heading off to work, but know that if I get there with an empty stomach, I’m apt to eat whatever is lying about – not a healthy way to start the day.  I’ve been getting better about bringing some fruit and yogurt with me, but if I could get a little something in me to jumpstart the morning…

Enter the muffin!

The recipe comes from Cooking Light.  I changed a couple of ingredients around to reflect what I had in the cupboards, but otherwise made them as stated.

They are really good!  And easy!

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)

  • 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 (I used 2 tbsp ground spelt)
  • 2 tablespoons wheat bran (I used 2 tbsp ground black barley)
  • 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 (I used 1/3 cup chopped apricots)
  • 1/3 cup raisins
  • 1/3 cup dried cranberries (I used 1/3 cup currants)
  • (I added 1 cup chopped walnuts)
  • 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

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.

These really worked well.  Moist, flavorful, and without a heavy whole wheat taste.  I used buttermilk powder and it worked just fine.

I can see many variations on a theme…

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