Wholesome Oat Muffins

iVillage Member
Registered: 04-01-2004
Wholesome Oat Muffins
18
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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iVillage Member
Registered: 03-05-2004
Wed, 06-16-2004 - 9:01am
Thanks for posting these, Cathy! Will look for brown sugar substitute in the store today.

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

Avatar for barelylucid
iVillage Member
Registered: 03-26-2003
Wed, 06-16-2004 - 12:37pm
I've made these twice already. The recipe doubles and freezes really well. I eliminate the walnuts (don't like them) and add frozen, unsweetened cranberries and lemon zest. Tasty!

Cheers,

Holli

iVillage Member
Registered: 03-19-2003
Wed, 06-16-2004 - 1:47pm

Thanks for sharing this (and all the reviews) with us!


Susan :)

 

iVillage Member
Registered: 12-19-2002
Wed, 06-16-2004 - 3:34pm
THANK YOU!!!
iVillage Member
Registered: 10-26-2003
Wed, 06-16-2004 - 3:40pm
How many could we have, say, for breakfast? I'm guessing one?
iVillage Member
Registered: 04-01-2004
Wed, 06-16-2004 - 5:07pm
Ding, Ding, Ding - your guess is correct.
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Avatar for momofkhm
iVillage Member
Registered: 03-26-2003
Wed, 06-16-2004 - 8:11pm
I remembered from childhood that there is a way you can substitute regular milk with vinegar for buttermilk. I went looking and found it on the web from

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

iVillage Member
Registered: 03-05-2004
Thu, 06-17-2004 - 8:11am
Thanks, I'm going to save this inside one of my cookbooks!

Rebecca

iVillage Member
Registered: 12-19-2002
Thu, 06-17-2004 - 11:08am

The recipe from the book calls for simply "buttermilk".

iVillage Member
Registered: 04-01-2004
Thu, 06-17-2004 - 11:50am
I'll post the question today.

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