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Whole Wheat, Oatmeal & Raisin Muffins

I love these muffins.  As a fitness trainer, I advocate eating every 3 hours so I start my morning with one of these because it's a complete mini-meal.  And they are so delicious you will have a hard time eating just one.  I also have a hard time keeping them in the house.  My kids gobble them up like candy and I find myself with NONE!  They are totally worth making.

1 cup whole wheat flour
¼ c. sugar
¼ c. packed brown sugar
2 Tbls. untoasted wheat germ
2 Tbls. wheat bran
1.5 tsp. Baking soda
1 tsp. Cinnamon
1/2 tsp. Salt
1.5 cups quick cooking oats
1/3 cup chopped dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
¼ cup canola oil
1 large egg, slightly beaten
½ cup boiling water
Cooking spray

    1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour & next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, dates, raisins & cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla and egg; add the 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 wire rack. Yield: 12 servings (serving size: 1 muffin)

Calories 204 (28% from fat: FAT 6.4g, mono 3.2g, poly 1.8g); PROTEIN 4.6; CARB 34.7g; FIBER 3.4g; CHOL 19mg; IRON 1.4mg; SODIUM 288mg; CALCIUM 43mg

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