Wholesome Oat Muffins (Sbd Phase II)
photo by mums the word
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1 cup buttermilk (low fat)
- 3⁄4 cup rolled oats (do not use instant or quick cooking)
- 1 1⁄4 cups whole wheat pastry flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 2⁄3 cup walnuts, chopped
- 1⁄3 cup Splenda brown sugar blend
- 1⁄3 cup canola oil
- 1⁄4 cup egg substitute
- 1 teaspoon vanilla extract
- 1 teaspoon butter substitute
- 1⁄4 teaspoon cinnamon
- 1⁄4 cup rolled oats
- 1 teaspoon Splenda brown sugar blend
directions
- Preheat oven to 425°F; spray 12 cup non stick muffin pan with cooking spray or line with paper baking cups.
- In a small bowl, combine oats and buttermilk. Set aside for 30 minute.
- In a medium bowl, combine flour, baking powder, soda, cinnamon and salt. Stir in walnuts.
- In a large bowl, stir together brown sugar substitute, egg substitute, oil and vanilla until well blended.
- Stir oat mixture into the egg mixture, then stir flour mixture into that. stir until all ingredients are just combined. Do not over mix.
- Divide batter evenly between 12 muffin cups.
- In a small bowl, mix topping ingredients together. Spoon over muffin batter.
- Bake for 11 to 15 minutes.
- Transfer pan to a rack to cool for 5 minutes; remove from pan and allow to cool completely.
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Reviews
-
Absolutely loved these muffins. The only change I made was to use regular butter as I don't have the butter substitute but since it is only 1 tsp, I am sure there wasn't any difference to the recipe itself. These took 11 minutes in my oven. An excellent recipe that I will definitely repeat. Made for My 3 Chefs 20212. Thanks Chrissy!
RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points