A muffin with just enough sweetness. One that’s loaded with dried fruit, oats and wheat germ. Start your morning off with this warrior muffin and you’ll conquer your day.
These muffins were so easy to make. Just a bunch of measuring and mixing, then adding wet ingredients to the dry. In 20 minutes these muffins filled my apartment with the luscious scent of warm cinnamon.
There’s one unique step in this recipe: adding 1/2 cup of boiling water to the batter and letting it sit for 15 minutes. I learned from MyRecipes.com that this step allows the hearty oats and wheat germ to soak up the liquid for a softer muffin.
Learn something new every day.
You will adore these muffins. Try to eat just one, I dare you.
- 1 cup flour (whole wheat, if you have it)
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 4 tablespoons wheat germ or wheat bran
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 1/2 teaspoon salt
- 1 1/2 cup old fashioned oats
- 1/2 cup dried cranberries or cherries
- 1/2 cup raisins
- 1 cup low fat buttermilk (OR 1 cup milk, plus 1 tablespoon distilled white vinegar)
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1/2 cup boiling water
- Cooking spray
- In a large mixing bowl, combine the flour, sugars, wheat germ, baking soda, cinnamon, nutmeg and salt.
- Add the oats and dried fruits, mixing well. Set aside.
- In a separate bowl, mix the buttermilk (or milk/vinegar mixture), oil, vanilla and egg.
- Add the wet ingredients to the dry, mixing well.
- Stir in the boiling water. Let batter stand for 15 minutes.
- Preheat the oven to 375 F degrees.
- Spray 12 cupcake cups with the non-stick spray, then spoon in the batter.
- Bake for 20 minutes or until a toothpick comes out clean. Let cool on a wire rack.
- Note: Adding the boiling water allows the oats and wheat germ to soak up the liquid for a more soft muffin.