Wholesome Oat Muffins from South Beach Diet Supercharged
1
cup
Buttermilk
3⁄4
cup
Oats (Regular)
1
1⁄4
cups
White All-Purpose Wheat Flour
1
1⁄2
tsp
Baking Powder
1⁄4
tsp
ground
Cinnamon
1⁄2
tsp
Baking Soda
1⁄4
tsp
Salt
2⁄3
cup
chopped
Walnuts, English
1⁄3
cup
Brown Sugar
1⁄3
cup
Canola Oil
1
large
beaten
Eggs
1
dozen
Vanilla Extract (Pure)
Servings:
12
Prep Time:
30
Cooking Time:
15
- Preheat the oven to 425°F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups.
- In a small bowl, combine buttermilk and oats. Let soak for 30 minutes.
- Meanwhile , in a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Stir in walnuts.
- In a large bowl, stir together brown sugar substitute, oil, egg, and vanilla until well blended. Stir in oat mixture. Stir in flour mixture until just combined. Do not overmix.
- Divide batter evenly among the muffin cups, filling them about two-thirds full. Sprinkle with 2 tablespoons oats over muffins. Bake for 11 to 15 minutes, or until a tester inserted in the center of a muffin comes out clean. Transfer the pan to a rack and let cool for 5 minutes. Remove muffins to the rack to cool completely.
- Make a double batch and freeze half for later.
- Nutrition per muffin: 179 calories, 11 g fat, 1 g saturated fat, 4 g protein, 18 g carbohydrate, 2 g fiber, 157 mg sodium
Course: Breakfast
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