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Recipes - Oatmeal Whole Wheat Muffins

Recipe Name

Oatmeal Whole Wheat Muffins

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Recipe Description

Quantity	24	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	18	Ready In (minutes)	33

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/8	packet	rolled oats (2 cup)
1 1/3	tablespoons	wheat flour, wholewheat
1/8	teaspoon	baking powder
1/8	small	eggs
1 1/8	tablespoons	brown sugar
1/8	teaspoon	baking soda
1 1/3	tablespoons	ff yogurt

Steps

Sequence	Step

1	Preheat oven to 350 degrees F. Spray cups of two 12-cup metal cupcake tins. Set aside.
2	Mix oats, flour and baking powder in large bowl.
3	In medium bowl, mix eggs and sugar.
4	In 1-quart measure, whisk baking soda into buttermilk or nonfat yogurt -- work fast, this foams up!
5	Add milk mixture to eggs and whisk well.
6	Stir liquids into oats and flour and beat until evenly blended.
7	Pour into prepared pans and bake 15-20 minutes until tops spring back when pressed lightly.
8	Cool 5 minutes on rack, then run a knife around each muffin and lift out to cool completely.
9	IMMEDIATELY soak pans and wash -- this sticks like cement otherwise.
10	These muffins freeze very well. Can substitute buttermilk, or skim or low-fat milk soured with 2 Tbsp cider vinegar, for the nonfat yogurt.

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