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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 124 |
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These made a lovely breakfast this morning! Fairly heavily modified from a recipe in a cute little all muffins cookbook I got years ago. The original recipe says this makes 12 but I have old/small muffin tins and I got 24. If you have large muffin tins you'll probably only get 12. Ingredients:
1/2 cup sucanat (or use brown sugar) |
2 eggs |
1 1/4 cups nonfat vanilla soymilk |
3/4 cup maple syrup |
1 1/4 cups whole wheat flour |
1 1/2 cups quick-cooking oatmeal |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt (optional) |
2 tablespoons quick-cooking oatmeal |
Directions:
1. Preheat your oven to 400 degrees. Spray your muffin tins with nonstick spray.
2. In a large bowl beat together the sucanat and eggs until well mixed.
3. Add the soymilk and maple syrup and mix well.
4. On top of the liquid add the whole wheat flour, the 1 1/2 cups oatmeal, baking powder and baking soda.
5. When all has been added, mix well being careful not to overbeat.
6. Spoon your batter into your muffin cups. Once they are full, sprinkle a little bit of the oatmeal on top of each muffin. The original recipe calls for a teaspoon on each but we don't like that much oatmeal on top.
7. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
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