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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In an inspired attempt to dress up plain oatmeal muffins, Marilyn Gill produced these sweet, crunchy snacks. Ingredients:
1 cup regular rolled oats |
1 cup buttermilk |
1/2 cup firmly packed brown sugar |
about 1/2 cup salad oil |
2 large egg whites |
1 cup whole-wheat flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 cup pitted dates, chopped |
1/2 cup chopped pecans |
Directions:
1. In a large bowl, mix oats, buttermilk, sugar, 1/2 cup salad oil, and egg whites.
2. In another bowl, mix flour, baking powder, baking soda, dates, and pecans.
3. Add flour mixture to buttermilk mixture; stir just until evenly moistened.
4. Equally fill 12 to 15 oiled or paper-lined muffin cups (2 3/4 in. wide) with batter. Bake in a 375° oven until well browned, 20 to 25 minutes (15 to 20 minutes in a convection oven).
5. Cool in pans for 5 minutes. Invert to remove muffins. Serve warm or cool.
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