ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet-Crunch Muffins

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.