Whole Wheat, Oatmeal, and Cranberry Muffins

Ingredients

• 1 cup whole wheat flour (or good with regular flour or half of each white and wheat flou
• 1/4 cup Granulated sugar
• 1/4 cup Brown sugar packed
• 2 tablespoons Raspberry protein powder (Spiru-Tein Raspberry Royale)
• 2 tablespoons 5 grain cereal (Old Wessex hot breakfast cereal)
• 1 1/2 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Salt
• 1 1/2 cups 5 grain cereal (Old Wessex hot breakfast cereal)
• 2/3 cup Dried cranberries
• 3/4 cup Skim milk
• 1/4 cup Low-fat sour cream
• 1/4 cup Canola oil
• 1 teaspoon Vanilla extract
• 1 large Egg lightly beaten
• 1/2 cup Boiling water

Instructions

1. Preheat oven to 375?.
2. 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 and cranberries. In a small bowl, combine skim milk, sour cream, oil, vanilla, and egg. Make a well in center of flour mixture and add wet ingrediants, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375? for 15-20 minutes (depending on the heat of your stove) or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
4. Yield
5. 12 servings (serving size: 1 muffin)