Whole wheat, Oatmeal and Raisin Muffins

This is a delicious and very healthy breakfast muffin. There is so much goodness in one of these – loads of fibers, dried fruits, vitamin E, antioxidants. It is very filling as well. One of these plus my morning fruit and coffee keep me going for the morning.

Another great thing about it is that you can play with some of the ingredients. This time for instance I haven’t used dried cranberries as I had none. Instead I used dried figs. Did the same with the dates – used prunes instead. You can prepare the dried mixture the night before, in the morning put the oven on and whilst it heats up mix the wet ingredients with the dry ones. Leave the mixture for about 15 min – it allows the oats, wheat germ and bran flakes to soak up the liquid. I have made it without the resting time in the past and I did notice that the muffins weren’t as tender as they get when they rest.

If you use UK measuring cups it will be 240ml full cup, I used Australian size cups – 250 ml – greedy, I know.

1 cup whole wheat flour

¼ cup granulated sugar

¼ cup packed brown sugar

2 tablespoons untoasted wheat germ

2 tablespoons wheat bran

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

1 ½ cups quick cooking oats

1/3 cup chopped pitted dates

1/3 cup raisins

1/3 cup dried cranberries

1 cup buttermilk

¼ cup groundnut oil

1 teaspoon vanilla extract

1 large egg, lightly beaten

½ cup boiling water

Combine the flour and next 7 ingredients (through salt) in a large a bowl. Next step is to stir in the oats, dates, raisins and cranberries.

In a separate bowl mix the buttermilk, oil, vanilla extract and egg. Make a well in the center of the dry mixture and add the wet ingredients to it. The boiling water is the last ingredient to be added. Let the batter stand for 15 minutes.

Preheat the oven to 190˚C/ 375˚/ gas mark 5. Spoon the batter into cooking oil coated muffin trays. Bake for 20 minutes or until muffins spring back when touched. Remove the tin from the oven and get the muffins out of the tin immediately, moving them to a wire rack to cool.