Sweet-Crunch Muffins

In an inspired attempt to dress up plain oatmeal muffins, Marilyn Gill produced these sweet, crunchy snacks.
Makes 12 to 15 servings


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1 cup regular rolled oats
1 cup buttermilk
1/2 cup firmly packed brown sugar
About 1/2 cup salad oil
2 large egg whites
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup pitted dates, chopped
1/2 cup chopped pecans


1. In a large bowl, mix oats, buttermilk, sugar, 1/2 cup salad oil, and egg whites.

2. In another bowl, mix flour, baking powder, baking soda, dates, and pecans.

3. Add flour mixture to buttermilk mixture; stir just until evenly moistened.

4. Equally fill 12 to 15 oiled or paper-lined muffin cups (2 3/4 in. wide) with batter. Bake in a 375° oven until well browned, 20 to 25 minutes (15 to 20 minutes in a convection oven).

5. Cool in pans for 5 minutes. Invert to remove muffins. Serve warm or cool.

Created date

October 2003

Nutritional Information

Calories 197
Caloriesfromfat 50 %
Protein 3.3 g
Fat 11 g
Satfat 1.4 g
Carbohydrate 23 g
Fiber 2.1 g
Sodium 135 mg
Cholesterol 0.7 mg