Prep 15 mins
Cook 20 mins
Pete's Healthy Muffins
- 2 cups Robin Hood oats or 2 cups Old mill oats
- 1⁄2 cup natural bran
- 1⁄3 cup granulated sugar
- 3 teaspoons baking powder
- 2 cups Robin Hood all-purpose flour
- 1 cup craisins (dried cranberries)
- 2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 4 tablespoons egg whites
- 1 cup yogurt
- 1⁄3 cup margarine, melted
- 1⁄2 cup water
- Combine first 8 dry ingredients in large bowl.
- Mix well.
- Mix egg white, yogurt and melted butter together in small bowl until smooth.
- Add mixture to dry ingredients.
- Stir just until moistened.
- Fill greased muffin cups almost full.
- Bake at 375°F for 20 minutes, or until top springs back when lightly touched.
These muffins are more like biscuits instead. They are dry and heavier than a muffin. Not very sweet, either. I made 18 muffins instead of 12.
because the other reviewers felt these were too dry i used 1/2c. unsweetened applesauce in place of the 1/4c. butter. i used egg beaters and no craisins. mine weren't dry at all. they had a very nice consistency. just a little bland. probably the craisins would have taken care of that!
I used another recipe for oatmeal muffins and had the same result - dry unsweet muffins. I used "old fashioned oatmeal" and the oats were almost whole, and coarse. They probably sucked up most of the available liquid. I am learning that oats are milled into different consistencies and that can make a big difference in moisture results. (i.e., it takes more water to cook brown rice than the more refined white rice.) Also, in this particular recipe, there is not much liquid considering all the dry ingredients. Somehow yogurt isn't as "wet" as milk for baking purposes. The lack of ANY fat (no egg yolks, no oil) could also be a contributing problem. Sometimes people go too far in trying to eliminate fats from recipes. It is there for a reason, and a couple of tablespoons of Canola oil in a recipe of a dozen or more muffins is not significant and is certainly not harmful!