Whole Wheat Oatmeal Muffins

I adapted this recipe from a similar one in The South Beach Diet Cookbook. Even though it has no white flour and isn't very sweet, my family liked it.

• Ready In: 50 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  cup buttermilk
• 3⁄4 cup rolled oats (not instant or quick)
• 1 1⁄4 cups whole wheat pastry flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 2  tablespoons Splenda Sugar Blend for Baking
• 2⁄3 cup walnuts, chopped
• 1  egg
• 1⁄3 cup canola oil
• 1  tablespoon molasses
• 1⁄4 cup milk (optional)

Directions

1. Mix oats and buttermilk. Let stand for 20 minutes.
2. Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking oil.
3. Place whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, and Splenda in a mixing bowl. Whisk until well combined. Stir in walnuts.
4. In a separate bowl, mix together egg, canola oil, and molasses. Add this mixture to flour mixture and stir well. The batter will be very thick. If it's too thick, add 1/4 cup milk.
5. Spoon batter into muffin tin. Bake for 15 minutes. Cool on wire rack for 5 minutes before turning muffins out of pan.