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Oatmeal Fruit Muffins
white whole-wheat flour
toasted wheat germ
firmly packed light brown sugar
chopped dried figs or dried apricots
Preheat the oven to 400°F.
Lightly spray a standard 12-cup muffin pan with cooking spray.
In a medium bowl, stir together the flour, oatmeal, wheat germ, baking powder, cinnamon, baking soda, and salt.
In a separate medium bowl, stir together the remaining ingredients except the figs.
Stir the milk mixture into the flour mixture until the batter is just moistened but no flour is visible. Don’t overmix; the batter will be lumpy. Fold in the figs.
Spoon the batter into the muffin cups.
Bake for 10 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.
Transfer the pan to a cooling rack. Let stand for 5 minutes. Serve the muffins warm or at room temperature.
Excerpted from AMERICAN HEART ASSOCIATION HEALTHY FATS, LOW-CHOLESTEROL COOKBOOK Copyright © 2015 by American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC.