Whole Wheat, Oatmeal and Cranberry Muffins

25 Oct

SERVES: 12 Jumbo muffins

2 cups whole wheat pastry flour
3/4 cup sugar
1/2 cup brown sugar
4 tablespoons wheat germ
4 tablespoons wheat bran
3 teaspoons baking soda
2 teaspoons ground cinnamon
3 cups oats
1 1/2 cups dried cranberries
2 cups low-fat milk
1/2 cup olive oil
2 teaspoons vanilla extract
2 eggs
1 cup boiling water

1. Combine 7 first ingredients in a bowl. Stir in oats and cranberries.
2. Make a well in the center and combine in the milk, oil, vanilla and egg.
3. Stir in boiling water and let stand for 15 minutes.
4. Preheat oven to 375 degrees F.
5. Spoon batter evenly into 6 jumbo muffin pan lined with paper cups.
6. Bake for about 25 minutes until muffins spring back when touched.
7. Remove muffins from pan and cool on a wire rack.

Calories 352, Calories from Fat 41, Total Fat 4.6g, Saturated Fat 1.1g, Cholesterol 37mg, Total Carbohydrate 68.0g from which dietary Fiber 8.2g, and sugars 24.2g (less than two Carbohydrate exchanges, Protein 12.6g.