Yield
Makes 12 to 15 servings

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

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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).

Step 5

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

Ratings & Reviews