Favorite Whole Grain Muffins

I use this recipe as the foundation for most of my quick breads.  The kids call these “Favorite Muffins”… the name Whole Grain Muffins with Oats, Raisins, Cranberries and Dates is too long.  These are DELICIOUS!

Yield: 12 muffins

• 1 cup stone ground whole wheat flour
• 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 whole oats
• 1 cup chopped dried fruit (our favorite is 1/3 cup dates plus 1/3 cup cranberries plus 1/3 cup raisins)
• 1 cup fat free milk
• squeeze of lemon juice (I never measure this)
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 1/2 cup boiling water
• cooking spray

1. Spoon the flour into a dry measuring cup, and level it with a knife.  Add flour to a large bowl along with the sugars, wheat germ, wheat bran, baking soda, cinnamon and salt.  Stir with a whisk.  Stir in oats and dried fruit.
2. In a small bowl combine milk, lemon, oil, vanilla and the egg.  Add this to the flour mixture.  Stir untiljust moist.  Stir in boiling water.  Don’t over stir!  Let batter stand 15 minutes.
3. Preheat oven to 375.
4. Spoon batter equally into 12 muffin cups coated with cooking spray.  Bake for 20 minutes or until muffins spring back when touched in the center.  Remove muffins from pan immediately and place on a wire rack to cool.