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 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

Servings: persons

1 cup whole wheat flour (about 4 3/4 ounces)
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

1
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, dates, raisins, and cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
2
Preheat oven to 375u00b0.
3
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375u00b0 for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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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 granulated sugar, 1/4 cup packed brown sugar, 2 tablespoons untoasted wheat germ, 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