Offer these low-fat, heart-healthy muffins as a side dish or a dessert option for your lunch buffet. To enjoy them to the fullest, heat briefly in the microwave and pair them with raspberry or orange preserves. Bake the muffins the day before, cool to room temperature, and store in an airtight container. Save leftovers for breakfast.
I found this recipe in my Cooking Light Five Star Recipes book and it claimed these muffins only had 83 calories! I knew it had to be wrong. I found I had to add 1/4 cup of buttermilk as my batter was too dry. I replaced the oil with applesauce and added pumpkin pie spice for flavour. I think these would be improved with some orange zest or juice to cut the sweetness.
Read MoreI thought it was quite tasty for a muffin with whole wheat (I didn't use the pastry whole wheat, just the regular. And the topping was quite tasty also. Will make this again.
Read MoreGood for potlucks, etc. The topping was a little sweet for my taste - I'd use more oats, less sugar.
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