Whole Wheat, Oatmeal and Fruit Muffins

adapted from Cooking Light

1 cup whole wheat flour

1/4 cup sugar

1/4 cup brown sugar

2 tablespoons wheat germ

2 tablespoons wheat bran

1 1/2 teaspoons baking soda

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 cups rolled oats

1 cup chopped dried fruit (the original recipe calls for raisins, cranberries and dates)

1 cup buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 large egg

1/2 cup boiling water

In a medium bowl, whisk together the dry ingredients, the oats, and the dried fruit.  In a small bowl, lightly whisk the buttermilk, oil, vanilla and egg.  Add to the dry ingredients and stir until just mixed.  Stir in the boiling water and let the batter sit for 15 minutes.

Preheat the oven to 375 degrees.

Divide the batter between 12 lined or greased muffin cups.  Bake for 20 minutes, rotating the pan half way through.  Cool the muffins on a rack.

Belle of the Kitchen