Whole Wheat, Oatmeal, And Raisin Muffins Recipe

Name: Whole Wheat, Oatmeal, And Raisin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour (about 4 3/4 ounces); 1/4 cup sugar; 1/4 cup brown sugar, packed; 2 tablespoons wheat germ, untoasted; 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 pitted dates, chopped; 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

Servings: persons

1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup sugar
1/4 cup brown sugar, packed
2 tablespoons wheat germ, untoasted
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 pitted dates, chopped
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

1
Lightly spoon flour into a dry measuring cup; level with a knife.
2
Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
3
Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
4
Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
5
Stir in boiling water. Let batter stand 15 minutes.
6
Preheat oven to 375u00b0.
7
Spoon batter into 12 muffin cups coated with cooking spray.
8
Bake at 375u00b0 for 20 minutes or until muffins spring back when touched lightly in center.
9
Remove muffins from pans immediately; place on a wire rack.

1181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup whole wheat flour (about 4 3/4 ounces), 1/4 cup sugar, 1/4 cup brown sugar, packed, 2 tablespoons wheat germ, untoasted, and more.

Yes, Whole Wheat, Oatmeal, And Raisin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat, Oatmeal, And Raisin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions