This is the recipe for the muffins I made. It is based on several recipes from my “bible” (The New Doubleday Cookbook) but mostly, I devised it myself.
- seeds instead of nuts
- dried cherries or blueberries instead of raisins and cranberries
- figs instead of, or in addition to raisins and cranberries
- increase the amount of dried fruit
- molasses instead of honey
- oil instead of butter
¾ cup whole wheat flour
¼ cup oat bran
¼ cup rolled oats
¼ cup wheat germ
¾ cup white flour
3 tbsp sugar
1 tbsp baking powder
1 tsp salt
¼ cup raisins
¼ cup dried cranberries
2 tbsp chopped nuts
¼ cup shortening (butter, melted)
1 cup milk
1 tbsp raw honey
Combine dry ingredients. Make a well in the center.
Combine wet ingredients. Add to well in dry ingredients. Mix until just combined
Fill greased muffin cups ¾ full.
Bake at 425 for 25 minutes. Makes 6 large or 12 small muffins.