Another beautiful day in SoCal deserves and equally beautiful breakfast! I’m one of those MUST eat breakfast every morning type people. Besides the health benefits of jump starting my metabolism, my brain just doesn’t function properly without some fuel.
Usually I eat cereal in the spring/summer (Cheerios or Kix) and oatmeal in the fall/winter. Today I felt a little bored with that routine and decided to look up some recipes for healthy breakfast muffins. My ol’ standby, cookinglight.com, once again, did not fail me.
These muffins turned out EXCELLENT. Very moist, very flavorful, and full of wonderful nutrients to start off my day on the right foot! Bonus: I got to test drive the new ceramic knife I got for my b-day! Very sharp, very cool….excellent for chopping dates! (Love the cute blue handle also)
- 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
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.
Preheat oven to 375°.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.