Baked Harvest Oatmeal Muffins
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 122.4
- Total Fat: 3.6 g
- Cholesterol: 12.8 mg
- Sodium: 307.1 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.8 g
- Protein: 3.6 g
View full nutritional breakdown of Baked Harvest Oatmeal Muffins calories by ingredient
Introduction
This recipe is in the Oct 1, 2012 issue of First for Women... but no nutritional information. This recipe is in the Oct 1, 2012 issue of First for Women... but no nutritional information.Number of Servings: 15
Ingredients
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Instant, Quick, and Regular Oats Cereal, 2 cup, dry, yields
**Flax Seed Meal (ground flax),1/4 cup
*Flour, white, 2 Tbsp
Baking Powder, 2 tsp
Cinnamon, ground, 1 tbsp
Salt, 3/4 tsp
Milk, nonfat (skim milk), 1.5 cup
Applesauce, unsweetened, .5 cup
*aguave nectar- 1/2
Egg, fresh, 1 large
*Canola Oil, 2 tbsp
Vanilla Extract, 2 tsp
Pumpkin, canned, without salt, .5 cup
Tips
I only cooked for 20 minutes and the toothpick came out clean but they could use another 5 minutes.
Directions
mix together dry and wet ingredients separately and then combine until just blended. Put in muffin cups and cook for 20 minutes or until a toothpick comes out clean.
Serving Size: Makes 15-16 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user SDELAUR.
Serving Size: Makes 15-16 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user SDELAUR.
Member Ratings For This Recipe
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SANNCHARLES
These muffins are wonderful, I used apple and pecan the first time, and banana and organic peanut butter the second time, I sweentened with honey. I also used whole wheat flour. I didn't use flax seed. It is like eating a bowl of warm oatmeal on the go. Follow all directions as per recipe. - 10/3/12
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LAURAMELVIN