Whole Wheat And Oats Muffin with Raisins, Cranberry and Chocolate Chips

"I was sore... I was itchy... I had hives all over and a mild fever too."

This was couple of days before Valentines's day.

As I have told before, I am not too much into celebrating Valentines Day. But things have changes since last year.

Sid was very excited the entire week, talking non stop about the Valentine Day party at his school. He practiced his letters and numbers, wrote his names on all the Valentines Day cards for his friends, ate his meals without fuss and even cleaned up after himself. All because I promised him, "Heart and Cupid" stickers and a heart shaped Strawberry pancake for Valentine Day breakfast!

Unfortunately, my condition did not permit me to do any stove top cooking. The heat was unbearable for me. It made my itch worse. So I decided to do a baked breakfast. It had to be be rich, sweet and wholesome at the same time. I did a Google Search for whole wheat muffins and landed here. I tweaked the recipe a bit and was mightily impressed by the end result.

Whole Wheat Flour, Oats, Apple Sauce, Raisins, Cranberries, Yogurt and a handful of Chocolate Chips - these muffins had everything to appease both Mommy and her Sonny! The original recipes also uses wheat barn and wheat germ, two excellent source of additional fiber and vitamins. I did not have them in hand and so I skipped. But I would like to add them in future. Addition to nuts like walnuts, pecans or almonds would further boost the nutritional aspect as well as the deliciousness of these muffins. Any other dries fruits like dates, figs or apricots can also be used.

Starting the Valentines Day morning with these healthy muffins, that are loaded with whole-grains, fiber and vitamins is the perfect way to counter all of candies, chocolates and other sweet treats that are in store for Sid at his school.

Recipe Snapshot: Whole Wheat And Oats Muffin with Raisins, Cranberry and Chocolate Chips 
Adapted from here.
Yields: 12 serving
(1 serving = 1 muffin)

What I used:
Dry Ingredients:
Whole Wheat Flour - 1 cup
Wheat Germ - 2 tbsp (in the original recipe, but I did not use, as I was out of it)
Wheat Bran - 2 tbsp  (in the original recipe, but I did not use, as I was out of it)
Old Fashion Oats - 1 cup

White Granulated Sugar - 1/4 cup
SPLENDA® Sugar Blend - 3 tbsp

Light Brown Sugar - 1/4 cup
SPLENDA® Brown Sugar Blend - 3 tbsp

Baking Soda - 1 1/2 tsp (1.5 tsp)
Salt - 1/2 tsp
Cinnamon Powder - 1 tsp

Dry Fruits and Nuts:
Raisins - 1/4 cup
Pitted Dates - 1/4 cup (if using)
Dried Cranberries - 1/4 cup
Semi Sweet Chocolate Chips - 1/4 cup
Walnuts/Pecans/ Almonds - 1/4 cup, chopped (I did not use this time but in future will add)

Wet Ingredients:
Unsweetened Apple Sauce - 1 cup or 8 fl oz
Non Fat Plain Yogurt - 1 cup or 8 fl oz
Vanilla Extract - 1 tsp
Egg - 1, large
Boiling Water - 1/3 cup

What I did:
1. Preheat the oven at 375 F. Line a 12 cup muffin tray with cupcake liners or grease it with oil spray

2. In a large bowl, add all the items under Dry Ingredients and mix well.

3. Next add all the items under Dry Fruits and Nut into the big bowl and toss so that all the dry fruits and the nuts and chocolate chips are will coated with the whole wheat flour. 

4. In another medium bowl mix all the items under Wet Ingredients except the boiling water. Whisk with a fork or a wire whisk to make it into a homogeneous mixture.

5. Make a well into the center of the dry mixture. Pour the wet mixture into the well, stirring just until moist.

6. Stir in boiling water. Let batter stand 15 minutes. Adding boiling water to the batter and allowing it to sit for 15 minutes before baking allows the hearty oats (and wheat germ and bran, if using) to soak up the liquid for a more tender muffin.

7. Divide the batter into the prepared 12 cup muffin pan. Bake at 375 F for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

8. Enjoy warm at breakfast or as an afternoon snack.

Notes/Tip: One muffin, a medium sized banana and a cup of milk is an excellent breakfast option for a active young kid.


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