OAT-WALNUT MUFFINS
Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.
Yield makes 1 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the applesauce, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
- Fold in the walnuts, then divide the batter among 12 lightly oiled or paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center of one tests clean.
- Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
- Per muffin:
- Calories: 125
- Total fat: 6g
- Protein: 3g
- Fiber: 3g
- Carbohydrate: 16g
- Cholesterol: 0mg
- Sodium: 100mg
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