I LOVE, LOVE, LOVE this muffin recipe!  My friend, Patricia, gave it to me several years ago and I’ve been making them non-stop since.  I make several batches at once and freeze them so we always have some waiting.  Don’t let the long list of ingredients scare you; you probably have everything except the wheat germ and wheat bran.  And, once you buy those, they will last you a LONG time!  This is a great, healthy breakfast or snack and I just had to share the recipe.  Enjoy!

Whole Wheat, Oatmeal, and Raisin Muffins

1 cup whole wheat flour
¼ cup granulated sugar
¼ cup packed brown sugar
2 Tbsp. untoasted wheat germ
2 Tbsp. wheat bran
1 ½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
1 ½ cups quick-cooking oats
1/3 cup chopped pitted dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
¼ cup canola oil
1 tsp. vanilla extract
1 large egg, lightly beaten
½ cup boiling water
cooking spray

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

**Can substitute dried apricots, apples, or coconut for the dates.