Oatmeal Raisin Muffins

Have a healthy snack, breakfast or dessert!

03/15/12
Online Jewish Week Columnist
Photo Galleria: 

These are really healthy muffins. With things like wheat germ, whole wheat flour, applesauce - this is a dessert you can feel good about. And the best reason for that? You'd never know how healthy they were when you eat them.

Don't let the long ingredient list scare you, these are really simple to make and backed with flavor. Plus there are plenty of substitutions you can make to simplify things or make them less or more healthy. As the recipe stands, it includes part whole wheat flour and part white flour, part orange juice and part milk, part oil and part applesauce. With all of those you can use the whole amount of just one ingredient. With of course a resulting change in texture and flavor - but not an unwelcome one.

Wheat germ is a bit of a specialized ingredient, and I like the flavor it adds, but if you can't find it or don't want to use it, simply swap it for an equal amount of extra flour. In any incarnation, these are great for a breakfast on the go, to slip in to a kid's lunchbox or as a health dessert or snack. You can even make a big batch and freeze them, defrosting them only when you need.

 

Oatmeal Raisin Muffins - Makes 12

1/3 cup raisins
3/4 cup rolled oats
3 tablespoons toasted wheat germ
1/2 cup whole wheat flour
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 cup plus 2 tablespoons packed brown sugar
1/2 cup orange juice
1/2 cup milk or buttermilk
1 teaspoon vanilla
2 eggs, beaten lightly
1/4 cup applesauce or apple butter
2 tablespoons oil

Cover the raisins with hot or boiling water and set aside.
Mix together the oats, wheat germ, flours, baking powder, salt, baking soda, and cinnamon
Stir in the sugar. Add the orange juice, milk, vanilla, eggs, applesauce, and oil. Stir until just combined.
Drain the raisins, add to the mix, and stir briefly.
Divide the batter among 12 paper lined muffin cups
Bake on 400°F for 15 to 20 minutes, until they spring back when gently pressed.

Last Update:

03/18/2012 - 08:24

Comments

Life is less sweet when you can't eat delicious snacks.

Comment Guidelines

The Jewish Week feels comments create a valuable conversation and wants to feature your thoughts on our website. To make everyone feel welcome, we won't publish comments that are profane, irrelevant, promotional or make personal attacks.

Add comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.