1 cup whole wheat flour (about 4 3/4 ounces) 1/4 cup granulated sugar 1/4 cup packed brown sugar $ 2 tablespoons untoasted wheat germ 2 tablespoons wheat bran 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/2 cups quick-cooking oats 1/3 cup chopped pitted dates $ 1/3 cup raisins 1/3 cup dried cranberries $ 1 cup low-fat buttermilk 1/4 cup canola oil 1 teaspoon vanilla extract 1 large egg, lightly beaten $ 1/2 cup boiling water $ Cooking spray $

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, dates, raisins, and cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes. Preheat oven to 375°. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.