Spice-Oat Muffins

From the Recipe Cove website.

1 cup whole wheat flour
1/2 cup oatmeal
1/2 cup quick-cooking rolled oats
1/4 cup packed brown sugar
3 tsp. cinnamon sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. fat-free buttermilk
1/2 cup dried cherries or cranberries
1/4 cup fat-free egg substitute
2 Tbsp. canola or vegetable oil
2 Tbsp. wheat germ

Instructions:

1. Preheat oven to 400 degrees. Line a 12-cip muffin pan with paper liners.

2. Combine the whole wheat flour, cornmeal, oats, brown sugar, 1 tsp. of the cinnamon sugar, the baking powder, baking soda, and salt in a large bowl. Make a well in the center.

3. Combine the buttermilk, cherries, egg substitute, and oil in a small bowl, beating with a whisk until blended. Add the buttermilk mixture to the flour mixture, folding with a rubber spatula just until the flour mixture is moistened.

4. Foill the muffin cups evenly with the batter; sprinkle with the remaining 2 tsp of cinnamon sugar and the wheat germ. Bake until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pan 5 minutes. Unmold the muffins and cool completely.

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