SB WHOLESOME OAT MUFFINS - PHASE 2

SB WHOLESOME OAT MUFFINS - PHASE 2 image

Yield 12 muffins

Number Of Ingredients 12

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3/4 cup + 2 tablespoons oats
1 cup buttermilk
1 1/4 cups white whole wheat flour or whole grain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cups chopped walnuts
1/3 cups canola oil
1 egg, beaten
1/3 cup brown sugar substitute
1 teaspoon vanilla

Steps:

Preheat the oven to 435 F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups. In a small bowl, combine 3/4 cup of the oats and the buttermilk. Let soak for 30 minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and walnuts. In a large bowl, stir together the oil, egg, brown sugar substitute, and vanilla until well blended. Stir in the oat mixture. Stir in the flour until just combined. Do not overmix. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Sprinkle the remaining 2 tablespoons oats over the muffins. Bake for 11 or 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.