MUFFINS: Overnight Oatmeal Muffins
Source of Recipe
WW Message Board
Recipe Introduction
The buttermilk and oats soak together overnight, which gives these muffins a creamy texture. You can use any dried fruit in place of the blueberries -- or none at all.
List of Ingredients
1 cup regular oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup packed dark brown sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
2/3 cup dried blueberries or dried cranberries
Cooking spray Recipe
1. Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.
2. Preheat oven to 350 degrees.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
4. Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack. YIELD: 24 servings (serving size: 1 muffin)
NUTRITIONAL INFO:
CALORIES 105 (19% from fat); FAT 2.2g (sat 0.5g, mono 0.6g, poly 0.9g); PROTEIN 3.1g; CARB 19.4g; FIBER 1.7g; CHOL 19mg; IRON 0.9mg; SODIUM 201mg; CALC 49mg
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