Snack

Whole Wheat, Oatmeal and Fruit Breakfast Muffins is for Breakfast, Snack.

Whole Wheat, Oatmeal and Fruit Breakfast Muffins takes 20 minutes to prepare.

Whole Wheat, Oatmeal and Fruit Breakfast Muffins takes 20 minutes to cook.

Whole Wheat, Oatmeal and Fruit Breakfast Muffins makes 12 servings.

The ingredients for Whole Wheat, Oatmeal and Fruit Breakfast Muffins are:

1 Cup Whole Wheat Flour
1/4 Cup Granulated Sugar
1/4 Cup Brown Sugar (Packed)
2 TBS Hodgson Milled Flax Seed
2 TBS Soy Flour
1-1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
1-1/2 CupOatmeal (Quick cooking - dry)
1/3 Cup Chopped Dates
1/3 Cup Raisins
1/3 Cup Dried Cranberries 1/3 cup
1 Cup Low-fat Buttermilk
1/4 Cup Canola Oil
1 tsp Vanilla Extract
1 large egg
1/2 serving (1 scoop) EAS Lean 15 Protein Powder, Vanilla Cream
1/2 C Boiling Water

Here is how you make Whole Wheat, Oatmeal and Fruit Breakfast Muffins:

Lightly spoon flour into dry measuring cup and level with knife. Combine flour and next 7 ingredients and stir with whisk. Stir in oats, dates, raisins, and cranberries. Make a well in the center of dry mixture. Combine buttermilk, oil, vanilla, dry protein powder and egg; and add to flour mixture, stirring until just moist. Stir in boiling water. Let batter stand for 15 minutes.Preheat oven to 375 degreesSpoon batter into 12 muffin tins coated with cooking spray. Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins immediately from pans onto wire rack.Makes 12 servings.Serving Size:?12 Servings

The nutritional information for Whole Wheat, Oatmeal and Fruit Breakfast Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 206.4

• Total Fat: 6.5 g
• Cholesterol: 20.2 mg
• Sodium: 284.1 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 3.8 g
• Protein: 5.4 g