Categories: breakfast, cooking light, 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

Directions

1. 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.

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.

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