Sb Wholesome Oat Muffins Phase 2 Recipes

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WHOLESOME OAT MUFFINS (SBD PHASE II)



Wholesome Oat Muffins (Sbd Phase II) image

These are so tasty and very easy to make. And you can eat them as early as phase II on the SBD, but they'd be a nice addition to anyone's breakfast table. Oh, and this recipe doubles very well to freeze.

Provided by CHRISSYG

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup buttermilk (low fat)
3/4 cup rolled oats (do not use instant or quick cooking)
1 1/4 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup walnuts, chopped
1/3 cup Splenda brown sugar blend
1/3 cup canola oil
1/4 cup egg substitute
1 teaspoon vanilla extract
1 teaspoon butter substitute
1/4 teaspoon cinnamon
1/4 cup rolled oats
1 teaspoon Splenda brown sugar blend

Steps:

  • Preheat oven to 425°F; spray 12 cup non stick muffin pan with cooking spray or line with paper baking cups.
  • In a small bowl, combine oats and buttermilk. Set aside for 30 minute.
  • In a medium bowl, combine flour, baking powder, soda, cinnamon and salt. Stir in walnuts.
  • In a large bowl, stir together brown sugar substitute, egg substitute, oil and vanilla until well blended.
  • Stir oat mixture into the egg mixture, then stir flour mixture into that. stir until all ingredients are just combined. Do not over mix.
  • Divide batter evenly between 12 muffin cups.
  • In a small bowl, mix topping ingredients together. Spoon over muffin batter.
  • Bake for 11 to 15 minutes.
  • Transfer pan to a rack to cool for 5 minutes; remove from pan and allow to cool completely.

Nutrition Facts : Calories 198.3, Fat 11.2, SaturatedFat 1.1, Cholesterol 0.8, Sodium 179.1, Carbohydrate 21.4, Fiber 2.5, Sugar 4, Protein 4.7

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