Wholesome Oat Muffins
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Wholesome Oat Muffins
| Wed, 06-16-2004 - 8:52am |
Wholesome Oat Muffins
Makes 12 muffins
Description
These healthy muffins are so delicious you’ll want to enjoy them for breakfast every day. Make a double batch and freeze half for later.
Ingredients
3/4 cup + 2 tablespoons oats
1 cup buttermilk
1 1/4 cups white whole wheat flour or whole grain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup chopped walnuts
1/3 cup canola oil
1 egg, beaten
1/3 cup brown sugar substitute
1 teaspoon vanilla
Instructions
Preheat the oven to 425°F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups.
In a small bowl, combine 3⁄4 cup of the oats and the buttermilk. Let soak for 30 minutes.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and walnuts.
In a large bowl, stir together the oil, egg, brown sugar substitute, and vanilla until well blended. Stir in the oat mixture. Stir in the flour mixture until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Sprinkle the remaining 2 tablespoons oats over the muffins. Bake for 11 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes.
Remove to the rack to cool completely.
Recipe from The South Beach Diet Cookbook.
Nutritional Information:
180 calories
11 total fat (1 g sat, 10 g mono)
20 mg cholesterol
21 g carbohydrate
4 g protein
3 g fiber
191 mg sodium


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By the way, I've found that it's helpful to have other buttermilk recipes on hand to use up the rest of buttermilk I buy for a particular recipe. So I'd like to suggest the Chicken Fried Steak on these recipe boards. It's really yummy. Buttermilk is also good in coleslaw dressing.
Rebecca
Cheers,
Holli
Thanks for sharing this (and all the reviews) with us!
Susan :)
http://homecooking.about.com/library/weekly/aa012901b.htm
Here's the sub list:
Equivalents
1 cup buttermilk = 1 cup yogurt
1 cup buttermilk = 1 cup milk PLUS 1 Tbsp vinegar or lemon juice (let stand for 10 minutes before using in recipe)
1 cup buttermilk = 1 cup milk PLUS 1-3/4 teaspoons cream of tartar
1 cup buttermilk = 1 cup water PLUS 4 Tbsp powdered buttermilk (reconstitute before using or add dry to dry ingredients and wet to wet ingredients before mixing
1 cup buttermilk = 1/4 cup milk PLUS 3/4 cup yogurt
Rebecca
The recipe from the book calls for simply "buttermilk".
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