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Whole Wheat, Oatmeal, and Raisin Muffins

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“I am always looking to get more fiber into my diet, so when I came across this recipe, I knew I had found a great recipe. I use Splenda instead of regular sugar. A perfect breakfast muffin!!”
READY IN:
35mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly spoon flour into a dry measuring cup; level with a knife.
  2. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
  3. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
  4. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
  5. Stir in boiling water. Let batter stand 15 minutes.
  6. Preheat oven to 375°.
  7. Spoon batter into 12 muffin cups coated with cooking spray.
  8. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
  9. Remove muffins from pans immediately; place on a wire rack.

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