Whole Wheat Cranberry Date Oatmeal Muffins
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Cook time: 
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Serves: 12 Muffins
 
Ingredients
  • 1 cup whole wheat flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 tbsp wheat germ
  • 2 tbsp wheat bran
  • 1 tbsp ground flaxseed
  • 1½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1½ cups quick cooking oats
  • ⅓ cup pitted dates, chopped
  • ⅓ cup dried cranberries
  • ⅓ cup walnuts, chopped
  • 1 cup 1% low-fat buttermilk
  • ¼ cup canola oil
  • 1 tsp vanilla extract
  • 1 egg, lightly beaten
  • ½ cup boiling water
Instructions
  1. Preheat oven to 375 degrees F.
  2. Combine the flour and the next 8 ingredients in a large bowl (through salt). Stir with a whisk until well mixed. Mix in the oats, dates, cranberries, and walnuts to the dry ingredients.
  3. In a separate bowl, whisk together the buttermilk, canola oil, vanilla extract, and egg. Add to the flour mixture and stir, just until combined (batter will still be lumpy). Add the boiling water and stir lightly, just until incorporated. Let batter sit for 15 minutes.
  4. Scoop batter into muffin tins prepared with liners or sprayed with cooking spray. Bake muffins at 375 degrees for 20 minutes or until tops spring back when touched lightly. Remove muffins to a wire cooling rack.
  5. Muffins will keep in a ziplock bag in the refrigerator for several days. Just reheat for about 10 seconds in the microwave before eating.
Notes
The addition of boiling water to the batter followed by a 15 minute rest period is essential. It allows the whole grains and oats to soak up some of the liquid prior to baking, which results in a more tender and delicate muffin. Don't skip this step!
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/whole-wheat-cranberry-date-oatmeal-muffins/