CHATELAINE PUMPKIN-OATMEAL MUFFINS

Name: CHATELAINE PUMPKIN-OATMEAL MUFFINS Recipe
Prep time: 15 min
Total time: 15 min
Yield: 20
Ingredients: 1. Preheat oven to 375F (190C). In a small bowl stir almonds with 2 tablespoons (30 mL) brown sugar. Set aside. Lightly oil 12 muffin cups or use paper liners. In a medium-size bowl whisk egg with milk. Whisk in pumpkin butter and vanilla until evenly blended. In a large bowl using a fork stir flour with oats 1/2 cup (125 mL) brown sugar baking powder cinnamon salt baking soda and nutmeg. Scrape in pumpkin mixture then stir just until combined. Fold in raisins or cranberries if using.; 2. Immediately spoon batter into prepared muffin cups filling almost to the top. Evenly sprinkle almond mixture over batter.

Minutes to Prepare: 15

Number of Servings: 20

Ingredients

1. Preheat oven to 375F (190C). In a small bowl, stir almonds with 2 tablespoons (30 mL) brown sugar. Set aside. Lightly oil 12 muffin cups or use paper liners. In a medium-size bowl, whisk egg with milk. Whisk in pumpkin, butter and vanilla until evenly blended. In a large bowl, using a fork, stir flour with oats, 1/2 cup (125 mL) brown sugar, baking powder, cinnamon, salt, baking soda and nutmeg. Scrape in pumpkin mixture, then stir just until combined. Fold in raisins or cranberries, if using. 2. Immediately spoon batter into prepared muffin cups, filling almost to the top. Evenly sprinkle almond mixture over batter.

Directions

Bake in centre of 375F (190C) oven until muffins are golden and crusty on top and a cake tester inserted into centre of muffin comes out clean, from 20 to 25 minutes. Let stand in pan 5 minutes before turning muffins onto a cooling rack. Muffins are best served warm. Any leftovers will keep well in a plastic bag or airtight container at room temperature up to 2 days or in the freezer up to 1 month.

Number of Servings: 20

Recipe submitted by SparkPeople user IFXH20.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 124.5
Total Fat: 4.6 g
Cholesterol: 51.7 mg
Sodium: 124.3 mg
Total Carbs: 20.7 g
Dietary Fiber: 3.0 g
Protein: 4.1 g

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