Dried apricots and raisins turn plain muffins into a sweet and healthy treat.
I’m not a big fan of sweets. Salty foods are my indulgence of choice. But there are two sweet treats I can’t resist – chewy oatmeal cookies and muffins of any kind.
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.
Dr. Cookie Oatmeal Cookies
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!
~ Kristi
Serves 8
Shake It Up!
You can use any dried fruit in this recipe. Try chopped dried apples, or dried cranberries.
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Ingredients
- 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
- ? cup walnuts, finely chopped
- ½ cup dried apricots, chopped into small pieces
- ½ cup raisins
Instructions
- 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.
Notes
Food energy: 201kcal 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 Cholesterol: 26mg Carbohydrate, by difference: 29.96g Total dietary fiber: 3.08g Protein: 5.58g Total lipid (fat): 8.12g Water: 36.72g Ash: 1.80g Total sugars: 15.26g Calcium: 118mg Iron: 1.45mg Magnesium: 45mg Phosphorus: 167mg Potassium: 289mg Sodium: 141mg
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Hmmmm – it’s a difficult choice but I think the muffins have the edge for me – healthy indulgence. Hope you are having a great week, Kristi.
Give me a banana walnut muffin and I’ll agree with you. You have a terrific week too. 🙂
Love that baking pan! And such a nice recipe — pretty hard to resist a muffin, isn’t it? Fun post — thanks.
I have so may cooking tools in my kitchen that I should have passed it up, but it I just could resist. 🙂
I like to use applesauce in the baking. These muffins look perfectly moist and delicious. But those oatmeal cookies definitely have stolen the show. I love them!
I’m with you. I can’t pass up an oatmeal cookie. I prefer making my own though. Store purchased brands often have too much sugar for my taste. 🙂
I thrown dried apricots into muffin quite often with some nut and we love them so I know, we would love these. Maple syrup is always a winner. Off to print this.
They’re a nice change from raisins and dried cranberries, don’t you think? The square tins are a lot of fun and make fantastic brownies.
I forgot to say how much I like the square muffin tins.
I’m with you…..I’m not that into desserts. I do make some great oatmeal cookies and these muffins look like they would be my husband’s favorite. I have all the ingredients, too. Yes, even the wheat germ. Sure wish I had that baking pan. I’m going to have to look for one of those.
Hi Sylvia – I’m off to see if you have an oatmeal cookie up on your blog. That is the one treat I truly can’t resist.