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

Weigh or 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 and the next 3 ingredients (through the dried cranberries). Make a well in center of mixture. Combine buttermilk and next 3 ingredients (through egg) in a small bowl. Add buttermilk mixture to the flour mixture, stirring just until moist. Stir in 1/2cup boiling water. Let batter stand for 15 minutes.

Preheat oven to 375 degrees.

Spoon batter evenly into 12 muffin cups coated with cooking spray. Bake at 375 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and place on a wire rack.

Yield: 12 servings (serving size; 1 muffin). CALORIES 204, FAT 4.6g (sat0.8g, mono 3.2g, poly 1.8g), PROTEIN 4.6g, CARB 34.7g, FIBER 3.4g, CHOL 19mg, IRON 1.4mg, SODIUM 288mg, CALC 43mg

COOKING LIGHT, Page 12

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