Whole Wheat, Oatmeal and Raisin Muffins Recipe

The following recipe is from Cooking Light with introduction and commentary from Marilu Perez

Hola fellow Kinetic Sculpt®-ers!

With four whole grains and three dried fruits, these muffins are a great way to get a variety of antioxidants and fiber in your diet in one shot.

Wheat germ is a very good source of vitamin E and folic acid; look for the untoasted raw kind (Bob’s Red Mill makes a good one). You can also use wheat germ to replace up to one half cup of flour when baking cookies, muffins and breads. Use it as a topping for fruit pies, fruit salads, yogurt and ice cream or as a nutritious breading for chicken or fish and as filler for meatballs and meatloaf.

Note: My baking instructor in Culinary School taught me that by 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. You will definitely taste the difference! Enjoy!

For a vegan muffin subtitute the egg for 1/2 cup of apple sauce

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 or dried cherries
1 cup low- fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten( substitute for 1/2 cup of apple sauce for a vegan muffin)
1/2 cup boilng water
Cooking spray


Preheat oven to 375 degrees

1. Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 7 ingredients (stop at salt) in a large bowl, stirring with a whisk.
2. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
3. In a small bowl combine buttermilk, oil, vanilla, and egg (or apple sauce); pour into well in flour mixture, stirring just until moist.
4. Stir in boiling water. Let batter stand 15 minutes.

Spoon batter into 12 muffin cups or 24 mini muffin cups coated with cooking spray. Bake at 375 degrees for 20 minutes or until muffins spring back when touched lightly in the center. Place on wire rack until cool.

– Marilu Perez

These muffins are delicious.  If you have recipes you want to share, send them in and we’ll post it.

– Erwin

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