After finishing our exercise lesson at the last meeting of the Health 360 program, participants enjoyed healthy whole grain muffins. They are packed with fiber from the dried fruit and grains, plus a good amount of protein from the grains, egg, and buttermilk. These can be baked in advance and then frozen for a convenient and nutritious breakfast. You can tweak the recipe to include whatever dried fruits and nuts are available in your pantry. Enjoy!
- 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.
- Preheat oven to 375°.
- Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Recipe adapted from Cooking Light.
Thanks to Leslie, one of our volunteers, for writing and making this recipe to share at Health 360! If you’re interested in getting involved as a volunteer, contact Claire at 718-773-3551 x115 or firstname.lastname@example.org