Sunday, April 12, 2009

Begin Your Day on a Wholesome Note

These dense whole grain muffins are just the thing to get you going (literally) in the morning and they are extra good as a mid morning snack with a cup of tea.

Whole Wheat, Oatmeal & Raisin Muffins
1 cup whole wheat flour
1/4 cup granulated sugar (splenda works just as well)
1/4 cup packed brown sugar (again brown sugar splenda works great)
2 TB untoasted wheat germ
2 TB wheat bran
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups quick-cooking oats
1/3 cup pitted dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup lowfat buttermilk
1/4 cup canola oil
1 tsp vanilla extract
1 large egg, beaten
1/2 cup boiling water
cooking spray

Lightly spoon flour into a measuring cup, level with a knife. Combine flour with next 7 ingredients 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 and add to flour mixture. Stir just until moist. Stir in boiling water and then let stand for 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. Remove muffins from pans immediately and place on wire rack. Yield is 12 servings.

calories: 204 fat: 6.4 grams, protein: 4.6 grams carbs: 34.7 grams fiber 3.4 grams

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