Yay, its reveal day for Group B at SRC again. SRC or Secret Recipe Club was founded by Amanda over a year ago and she has now passed the baton on to April who looks after the functioning of the club. Suzanne is our Group B hostess and along with the other hostesses makes sure that all the SRC members have a great time every month. If you’d like to join in, check out the SRC page now as there is a bit of wait list to get into the club. But its all worth it. I’ve had so much fun in the last few months. You can check out all my previous submissions here.
This month my assigned blog was BetsyLife. Hi Betsy! I had so much fun catching up with her blog. She has so many wonderful recipes. You have to check them out. I cant wait to try some of her cookie recipes. And oh, I’ve been looking for a Kimchi recipe forever, and she has one. I also stumbled upon some coconut shortbread and its been stuck in my head since I first saw it over on her blog. I know I will try that out too. Latkes anyone? I know its nowhere close to Hannukah but Betsy has a post on Cilantro Jalapeno Latkes and I can only imagine how good those are. I hope to try all of them out soon. But for this months reveal I picked on these gorgeous muffins that are full of wholesome goodness. Just take a look at the ingredients list. I knew right then that I was going to make these. I’d made some oatmeal and raisin cookies before and really enjoyed them, so I knew these would be a treat too. The original recipe calls for wheat germ and wheat bran. I didn’t have any wheat germ so I just used wheat bran instead. They were good, really good. They will be perfect for breakfast. These are not too sweet and I guess thats why they were a winner in my book. However, if you like your muffins on the sweeter side, you will need to add more sugar, honey or whatever sweetener you prefer.
Wholewheat, Oatmeal and Raisin muffins
1 cup whole wheat flour
1/4 cup white sugar
1/4 cup packed dark brown sugar
4 tbsp wheat bran
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 1/2 cup oats
1/3 cup chopped, pitted dates
1/3 cup seedless raisins
1/3 cup dried cranberries
1 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
1 egg, lightly beaten
1/2 cup boiling water
In a large mixing bowl place the wheat flour, sugars, bran, baking soda and salt and stir together.
Stir in the oats, dates, raisins and cranberries.
In a seperate bowl, mix the buttermilk, oil, vanilla and egg.
Make a well in the flour mix and pour the wet ingredients in, stirring till just moist.
Stir in the boiling water. (I should let you know that here I just added the water to the other wet ingredients and tipped them all into the flour mix at one go since I somehow missed this little detail while going through the recipe. They turned out perfectly though.)
Let the batter stand for 15 minutes.
Preheat the oven to 180ºC.
Brush the muffin tins with a little oil, butter or some cooking spray.
Spoon the batter into the prepared tins and bake for 15-20 minutes or till muffins spring back when touched lightly in the center.
Don’t forget to stop by and check out what the other members of Group B made this month!