Oatmeal Raisin Muffins

Look for untoasted wheat germ in the organic food section of your 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 adult servings (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 204
Caloriesfromfat 0.0 %
Fat 6.4 g
Satfat 0.8 g
Monofat 3.2 g
Polyfat 1.8 g
Protein 4.6 g
Carbohydrate 34.7 g
Fiber 3.4 g
Cholesterol 19 mg
Iron 1.4 mg
Sodium 288 mg
Calcium 43 mg

Ingredients

4.75 ounces whole-wheat flour (about 1 cup)
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

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients in a large bowl, stirring with a whisk. Stir in oats and next 3 ingredients. Make a well in center of mixture. Combine buttermilk and next 3 ingredients; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.

2. Preheat oven to 375°.

3. 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.

For baby: Serve 1/2 to 1 cooled muffin.

Note:

Greg Patent,

Cooking Light First Foods

August 2010