Monday, August 30, 2010
Wholesome Oat Muffins
These tasty muffins are so much better than store-bought, you'll want to bake a supply regularly. Make a double batch and freeze half for later.
1 cup buttermilk
3/4 cup plus 2 tablespoons rolled oats
1 1/4 cups whole-grain pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup chopped walnuts
1/3 cup granular brown sugar substitute
1/3 cup canola oil
1 large egg, beaten
1 teaspoon vanilla extract
Preheat the oven to 425F. 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 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.