Whole wheat, oatmeal and raisin muffins

Whole Wheat, Oatmeal and Raisin Muffins

Adapted from Baking in America

Ingredients

1 cup / 4.5 oz / 125 gr all-wheat flour

4 tbsp wheat bran

½ cup / 3.5 oz / 100 gr firmly packed brown sugar

1 ½ tsp baking soda

½ tsp salt

1 tsp cinnamon

1 cup / 4.5 oz / 128 gr raisins (or other mixed dried fruits of your liking)

1 ½ cup / 4.8 oz / 135 gr rolled oats

2 eggs white (or 1 large egg)

1 cup / 237 ml reduced fat buttermilk (or almond milk)

¼ cup / 45 ml vegetable oil

½ cup / 125 ml boiling water

1 tsp vanilla extract

Directions

Preheat the oven to 375° F, and place a rack in the center. Put liners in muffin cups.

In a large bowl, stir together flour, wheat germ, brown sugar, baking soda, salt and cinnamon.

Add raisins and oats and mix well.

In a separate bowl, beat the egg whites, stir in the buttermilk, oil, and vanilla.

Add egg mixture to dry ingredients and stir with rubber spatula until well combined but do not overmix.

Add boiling water and stir in. The batter will be fairly thin; that’s how it’s supposed to be. Let stand for 15/20 minutes.

Spoon ⅓ cup batter into each muffin cup (they’ll be around ¾ full). Bake for about 20 minutes, until the muffins are well browned and spring back when gently pressed.

Remove the pan from the oven and wait for 5 minutes before removing muffins. Let them cool briefly on racks.