Whole Wheat-Oat Muffins

recipe
You can bake these the night before; cool and store in an airtight container.

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 145
Caloriesfromfat 29 %
Fat 4.7 g
Satfat 0.5 g
Monofat 2.4 g
Polyfat 1.3 g
Protein 4 g
Carbohydrate 20 g
Fiber 1.8 g
Cholesterol 18 mg
Iron 0.9 mg
Sodium 193 mg
Calcium 51 mg

Ingredients

1 1/2 cups fat-free buttermilk
1 cup regular oats
3 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1/2 cup oat flour (about 2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/3 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
Cooking spray

Preparation

Preheat oven to 350°.

Combine first 5 ingredients in a medium bowl; stir well.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, soda, and salt in a large bowl; make a well in center of mixture. Add buttermilk mixture; stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

Note:

Deborah Madison,

December 2007
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