This is another one of those recipes I have made since my son was a baby. One summer, my younger brother lived with us and he referred to these as, "Lisa's Killer Muffins" because they have such a high fiber content. They are delicious, tender and store well for several days.
Course: Bread
Keyword: Breakfast, Brunch, Muffins, Whole Grain
Equipment
Food processor
Ingredients
1cupwhole-wheat flour
2tbspwheat germtoasted or untoasted
1½tspbaking soda
½tspsalt
¼cuplight brown sugarfirmly packed
¼cupgranulated sugar
½cupraisins
4tbspunsalted butter
1½cupquick cooking rolled oatsnot instant
½cupboiling orange juice
1largeegg
½tspvanilla extract
1cupbuttermilk
Instructions
Adjust oven rack to center position and preheat to 375°F.Generously butter 15 standard-size muffin cups and set aside. Insert metal blade in a food processor and put flour, wheat germ, baking soda, salt, sugars, and raisins into work bowl and process until raisins are coursely chopped, about 30 seconds. Add butter and process 10 seconds.
Transfer mixture to large sheet of parchment paper and set aside. With metal blade in place, put oats in work bowl and process until finely chopped, about 30 seconds. Pour orange juice in circle over oatmeal and pulse rapidly 3 times, just to combine; do not over process.
Add egg, vanilla, buttermilk and pulse rapidly 4-5 times. Scrape work bowl. Pour half of flour mixture in a circle over oatmeal mixture and pulse twice. Scrape work bowl, add remaining flour mixture and pulse twice, complete mixing with spatula, if necessary.
Fill prepared muffin cups about ¾ full and place in oven. (Allowing them to stand for 20 minutes before baking will produce lighter muffins.) Bake until tops are rich brown and muffins spring back when lightly pressed, 20-25 minutes. Turn muffins out onto racks to cool and serve warm.