WHOLESOME OAT MUFFINS
1 cup buttermilk ¼ teaspoon salt
¾ cup plus 2 tablespoons rolled oats 2/3 cup chopped walnuts
1 ¼ cups whole-grain pastry flour 1/4 cup granular brown sugar
1 ½ teaspoons baking powder
½ teaspoons baking soda 1/3 c applesauce
¼ teaspoon ground cinnamon 1 large egg
1 teaspoon vanilla ¼ c raisins
Preheat the oven to 425 F. Coat a 12-cuo nonstick muffin pan with cooking spray or line with paper cups.
In a small bowl, combine buttermilk and ¾ cup of the oats. Let soak for 30 minutes. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Stir in walnuts. In a large bowl, stir together brown sugar substitute, oil egg and vanilla until well blended. Stir in oat mixture. Stir in flour mixture until just combined. Do not over mix. Divide batter evenly among the muffin cups, filling them about two-thirds full. Sprinkle remaining 2 tablespoons oats over muffins. Bake for 11 to 15 minutes, or until a tester inserted in the center of a muffin comes out clean. Transfer the pan to a rack and let cool for 5 minutes. Remove muffins to the rack to cool completely.
Serving Size: 12-1 muffin servings
Number of Servings: 12
Recipe submitted by SparkPeople user DEANNIE1966.