Ingredients

Ingredients

· 1 cup whole wheat flour
· 1/4 cup 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

Directions

1. Combine first 8 ingredients (flour 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 375°F.

3. Spoon batter into 12 muffin cups coated with cooking spray. Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack

Nutritional Facts per Muffin: 204 calories, 6.5 g fat, 1 g saturated fat, 19 mg cholesterol, 288 mg sodium, 35 g carbohydrate, 3.5 g fiber, 4.5 g protein.