Whole Wheat, Oatmeal and Raisin Muffins

Ingredients
1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons un-toasted 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

Preparation
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 7 ingredients (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.
Preheat oven to 375°.
Spoon batter into 12 muffin cups coated with cooking spray.
Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pans immediately; place on a wire rack.
Yield
12 servings (serving size: 1 muffin)
Nutritional Information
CALORIES 204(28% from fat); FAT 6.4g (sat 0.8g,mono 3.2g,poly 1.8g); PROTEIN 4.6g; CHOLESTEROL 19mg; CALCIUM 43mg; SODIUM 288mg; FIBER 3.4g; IRON 1.4mg; CARBOHYDRATE 34.7g

Notes:
To make a double batch simply increase the ingredients by two. The cooking time will increase as well (not necessaryily to 40 minutes). These make a dense, moist whole wheat muffin that are great for a quick protein burst or hungry after school kids.