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Whole Wheat-Oat Muffins

Whole Wheat-Oat Muffins

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

Cooking Light DECEMBER 2007

  • Yield: 12 servings (serving size: 1 muffin)

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.

Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 29%
  • Fat: 4.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 4g
  • Carbohydrate: 20g
  • Fiber: 1.8g
  • Cholesterol: 18mg
  • Iron: 0.9mg
  • Sodium: 193mg
  • Calcium: 51mg
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Whole Wheat-Oat Muffins recipe

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