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Recipes - Oatmeal Whole Wheat Muffins

Recipe Name

Oatmeal Whole Wheat Muffins

Submitted by Cookie
Recipe Description Adapted from Eating Well Cookbook (c) 1993
Quantity 24 Quantity Unit Servings  
Prep Time (minutes) 15 Cook Time (minutes) 18 Ready In (minutes) 33
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/8
packetrolled oats (2 cup)
1
1/3
tablespoonswheat flour, wholewheat
1/8
teaspoonbaking powder
1/8
smalleggs
1
1/8
tablespoonsbrown sugar
1/8
teaspoonbaking soda
1
1/3
tablespoonsff yogurt
Steps
Sequence Step
1Preheat oven to 350 degrees F. Spray cups of two 12-cup metal cupcake tins. Set aside.
2Mix oats, flour and baking powder in large bowl.
3In medium bowl, mix eggs and sugar.
4In 1-quart measure, whisk baking soda into buttermilk or nonfat yogurt -- work fast, this foams up!
5Add milk mixture to eggs and whisk well.
6Stir liquids into oats and flour and beat until evenly blended.
7Pour into prepared pans and bake 15-20 minutes until tops spring back when pressed lightly.
8Cool 5 minutes on rack, then run a knife around each muffin and lift out to cool completely.
9IMMEDIATELY soak pans and wash -- this sticks like cement otherwise.
10These 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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