SW WHOLESOME OAT MUFFINS

SW WHOLESOME OAT MUFFINS image

Yield 12 muffins

Number Of Ingredients 12

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1 cup buttermilk
3/4 cup plus 2 tblsp rolled oats
1 1/4 cups whole-grain pastry four
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
2/3 cup chopped walnuts
1/3 cup granular brown sugar substitute
1/3 cup canola oil
1 large egg, beaten
1 tsp vanilla extract

Steps:

Preheat the oven to 425 degrees F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups. In a small bowl, combine buttermilk and 3/4 cup of the 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 remaining 2 tblsp 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.