Recipe Name Oatmeal Whole Wheat Muffins Submitted by Cookie Recipe Description Adapted from Eating Well Cookbook (c) 1993 Quantity 24 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 18 Ready In (minutes) 33

Ingredients Amount Measure Ingredient 1 packet rolled oats (2 cup) 2 cups wheat flour, wholewheat 2 teaspoons baking powder 3 large eggs 1 cup, packed brown sugar 2 teaspoons baking soda 2 cups (8 fl oz) 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.