The famous and delicious Oat Muffins…Oh how I love them! I always make a double batch and freeze them, keeping me in muffin heaven for weeks at a time! Well - this last time, I decided to get a little crazy. I used natural unsweetened applesauce in place of half of the oil. YUMMY!! I also added allspice. So here is the updated (and doubled!) recipe:
- Ingredients
1 1/2 cups + 1/4 cup whole oats - 2 cups buttermilk
2 1/2 cups white whole wheat flour or whole grain flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon (I use more) - 1/2 tsp allspice (I use more)
1/2 teaspoon salt
1 1/3 cups chopped walnuts (I use pecans)
1/3 cup canola oil - 1 single serving container of natural applesauce. I think that’s about 1/4 cup
2 eggs, beaten
2/3 cup brown sugar substitute (I use real maple syrup, I try to avoid artificial sweeteners)
2 teaspoons vanilla
Instructions
Preheat the oven to 425°F.
Coat two 12-cup nonstick muffin pans with cooking spray or line with paper baking cups. In a small bowl, combine 1 1/2 cups of the oats and the buttermilk. Let soak for 30 minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, salt, and nuts. In a large bowl, stir together the oil, egg, brown sugar substitute, applesauce, and vanilla until well blended. Stir in the oat mixture. Stir in the flour mixture until just combined. Do not overmix. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Sprinkle the remaining 1/4 cups oats over the muffins.
Bake for 11 to 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.
Recipe from The South Beach Diet Cookbook.
Katherine has a variation on these as well… Perhaps we can get her to tell us about them!
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