Ingredients
1/2 cup all-purpose flour1/2 cup cornmeal1/2 cup quick-cooking oats1/4 cup whole wheat flour1/4 cup packed brown sugar3 tablespoons toasted wheat germ2 teaspoons baking powder1/4 teaspoon salt1 egg, lightly beaten1 cup fat-free milk1/4 cup canola oil1/4 cup chopped walnuts1/4 cup raisins
Preparation
In a bowl, combine the first eight ingredients. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins.
Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
