Whole Wheat, Oatmeal, and Raisin Muffins

I am always looking to get more fiber into my diet, so when I came across this recipe, I knew I had found a great recipe. I use Splenda instead of regular sugar. A perfect breakfast muffin!!

• Ready In: 35 mins
• Yields: 12 muffins

Ingredients

• 1  cup whole wheat flour (about 4 3/4 ounces)
• 1⁄4 cup sugar
• 1⁄4 cup brown sugar, packed
• 2  tablespoons wheat germ, untoasted
• 2  tablespoons  wheat bran
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1 1⁄2 cups quick-cooking oats
• 1⁄3 cup pitted dates, chopped
• 1⁄3 cup raisins
• 1⁄3 cup dried cranberries
• 1  cup low-fat buttermilk
• 1⁄4 cup canola oil
• 1  teaspoon vanilla extract
• 1  large egg, lightly beaten
• 1⁄2 cup boiling water
•  cooking spray

Directions

1. Lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
3. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
4. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
5. Stir in boiling water. Let batter stand 15 minutes.
6. Preheat oven to 375°.
7. Spoon batter into 12 muffin cups coated with cooking spray.
8. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
9. Remove muffins from pans immediately; place on a wire rack.