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.

Recipe by Oxmoor House August 2010


Recipe Summary test

12 adult servings (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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


Cooking Light First Foods

Nutrition Facts

204 calories; fat 6.4g; saturated fat 0.8g; mono fat 3.2g; poly fat 1.8g; protein 4.6g; carbohydrates 34.7g; fiber 3.4g; cholesterol 19mg; iron 1.4mg; sodium 288mg; calcium 43mg.