Dried apricots and raisins turn plain muffins into a sweet and healthy treat.
Oatmeal cookies are my first love.
This version with applesauce, dried cranberries, raisins and walnuts is my top pick. There’s something about the combination of chewy fruit and oats I find comforting. There must be some childhood memory associated with these cookies, but if there is, I don’t recall.
When a craving strikes for baked goods, if oatmeal cookies aren’t ringing my bell, you’ll find me whipping up a batch of muffins.
Keeping with my dried fruit theme from the oatmeal cookies, I whipped up a batch of these tender whole grain muffins for breakfast this past weekend.
Notice the baking pan? It was a discovery I couldn’t resist. It was intended for bar and brownie making, but I found it a fun change from round tins.
The next time you’re in a baking mood, give these wholesome muffins a try. They’ll warm your soul along with a steaming mug of coffee.
Have a good week everyone!
- 4 tablespoons wheat germ
- 1 ¼ cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 large egg
- ¼ cup maple syrup
- 2 tablespoons canola oil
- ½ cup low fat milk
- ⅓ cup walnuts, finely chopped
- ½ cup dried apricots, chopped into small pieces
- ½ cup raisins
- Preheat the oven to 350 degrees and spray a non-stick muffin tin generously with cooking spray.
- Combine ingredients until well blended.
- Scoop into muffin tins with a large ice cream scoop.
- Bake for 15 - 20 minutes until a toothpick inserted in the center comes out clean.
Weight Watchers PointsPlus 5
Saturated fatty acids: 0.86g
Monounsaturated fatty acids: 3.39g
Polyunsaturated fatty acids: 3.32g
Total fat: 7.57g
Calories from fat: 68
Carbohydrate, by difference: 29.96g
Total dietary fiber: 3.08g
Total lipid (fat): 8.12g
Total sugars: 15.26g
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