These easy-to-pack muffins make a great on-the-run breakfast or afternoon snack.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
8 mins
cook:
18 mins
total:
26 mins
Yield:
12 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, and next 4 ingredients in a bowl; stir well.

  • Combine egg and next 5 ingredients; stir well with a whisk. Add to flour mixture, stirring just until moist.

  • Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle batter evenly with cinnamon-sugar.

  • Bake at 425° for 18 minutes or until muffins spring back when touched lightly in center.

  • Remove muffins from pan immediately; place on a wire rack.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

130 calories; fat 2g; saturated fat 0.5g; protein 3.6g; carbohydrates 24.9g; cholesterol 19mg; iron 1.2mg; sodium 253mg.
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