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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I made these muffins for DH. Some applesauce could be substituted for about 1/2 a cup of oil, but I haven't tried it. If you're going to use Splenda, double the amount of sugar stated in the recipe. I might add raisins next time. Ingredients:
2 cups quick oats |
2 cups fat-free buttermilk |
3/4 cup canola oil |
1 cup brown sugar |
1/3 cup white sugar |
3 egg whites |
2 tablespoons skim milk |
2 cups flour (wheat ok) |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 400°F.
2. Line three jumbo muffin pans with paper liners.
3. Combine first 7 ingredients in a bowl, mix well.
4. Combine the rest of the ingredients in another bowl, add to the liquid ingredients.
5. Mix until just combined, over-mixing makes muffins tough.
6. Divide dough evenly in the pans, and bake for 20-25 minutes or until browned.
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