Wholesome Oat Muffins (Sbd Phase II)

These are so tasty and very easy to make. And you can eat them as early as phase II on the SBD, but they'd be a nice addition to anyone's breakfast table. Oh, and this recipe doubles very well to freeze.

• Ready In: 55 mins
• 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

1. Preheat oven to 425°F; spray 12 cup non stick muffin pan with cooking spray or line with paper baking cups.
2. In a small bowl, combine oats and buttermilk. Set aside for 30 minute.
3. In a medium bowl, combine flour, baking powder, soda, cinnamon and salt. Stir in walnuts.
4. In a large bowl, stir together brown sugar substitute, egg substitute, oil and vanilla until well blended.
5. Stir oat mixture into the egg mixture, then stir flour mixture into that. stir until all ingredients are just combined. Do not over mix.
6. Divide batter evenly between 12 muffin cups.
7. In a small bowl, mix topping ingredients together. Spoon over muffin batter.
8. Bake for 11 to 15 minutes.
9. Transfer pan to a rack to cool for 5 minutes; remove from pan and allow to cool completely.