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

                         


     

Photobucket

Pages

iVillage Member
Registered: 12-19-2002
Thu, 06-17-2004 - 1:55pm
thanks, Cathy.
iVillage Member
Registered: 03-05-2004
Sat, 06-19-2004 - 9:24am
Made these this morning -- I give these a thumbs up.

They come out very moist compared to the blueberry bran recipe.

I couldn't find brown sugar substitute, though. What does it look like and where in the store do you find it?

I used Splenda instead and I think I'd use more of it next time.

I added some cut-up frozen cherries. I think I'll add some orange zest also next time.

Thanks for sharing this!

Rebecca

iVillage Member
Registered: 04-01-2004
Sat, 06-19-2004 - 10:43am

Rebecca,


Thanks for the review!

Photobucket
Avatar for barelylucid
iVillage Member
Registered: 03-26-2003
Mon, 06-21-2004 - 7:23am
Whey Low Gold is the best brown sugar substitute! It tastes, looks, and feels (clumping included) EXACTLY like the real thing. No aftertaste at all. Their icing sugar is good, too - haven't tried the regular granular, but I intend to.

Just like Splenda, Whey Low is made from real sugar and safe for use, but in my opinion, it tastes a hundred times better. It can be ordered online at www.wheylow.com.

Avatar for clswearingen
iVillage Member
Registered: 10-03-2003
Mon, 06-21-2004 - 7:45am
I made these muffins this weekend and they were great. My brother-in-law even loved them and he is not on SBD. I used chopped apples instead of walnuts since I am allergic to walnuts and they came out great. I also found sweet and low brown sugar which seemed to work out just fine. Thanks so much for the recipe. I would be lost without muffins!
iVillage Member
Registered: 05-03-2004
Mon, 06-21-2004 - 9:50am
Well I was a little worried b/c while baking these muffins my smoke detector went off!

Melissa

Change takes CHANGE!

iVillage Member
Registered: 04-01-2004
Tue, 06-22-2004 - 4:55pm

Finally, a response from the official website on the Buttermilk question:









Photobucket
iVillage Member
Registered: 10-06-2004
Mon, 01-17-2005 - 5:40pm
I made these today to store in my freezer for breakfast on the go. I made my own buttermilk. 1 Cup of skim milk and 1 TBS of lemon juice. I also added lemon zest and 1/2 cup of chopped dried apricots. They were so yummy! I need to get them in the freezer fast. It is dangerous having them on my kitchen counter. :)









Scully




Pages