Cinnamon oatmeal muffins
Source of Recipe
First published in Chatelaine's 01/1995 issue
List of Ingredients
1/2 cup ( 125 mL) whole almonds, preferably unblanched (calcium rich)
2 tbsp ( 30 mL) brown sugar
1 egg
1-1/2 cups ( 375 mL) milk (calcium rich)
1/4 cup ( 50 mL) molasses (calcium rich)
1/2 cup ( 125 mL) granulated sugar
2 cups ( 500 mL) all-purpose flour
1 cup ( 250 mL) rolled oats, large flake, quick or minute
3 tsp ( 15 mL) baking powder
1/2 tsp ( 2 mL) baking soda
1-1/2 tsp ( 7 mL) cinnamon
1/4 tsp ( 1 mL) nutmeg
1/2 tsp ( 2 mL) salt
1/4 cup ( 50 mL) melted butter
1 cup ( 250 mL) currants or raisins (calcium rich)
Recipe
1. Preheat oven to 375F (190C). Chop almonds and mix with brown sugar in a small bowl. Grease or coat 12 muffin cups. In a medium-size mixing bowl, beat egg lightly then stir in milk and molasses. Measure sugar, flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt into a large mixing bowl. Stir with a fork until well mixed, then make a well in centre. Pour in egg mixture and melted butter, stirring until just combined. Stir in currants.
2. Immediately spoon batter into muffin cups. Batter will almost fill cups. Evenly sprinkle with almond mixture. Bake in centre of preheated 375F (190C) oven until golden and a cake tester inserted into muffin centre comes out clean, from 20 to 25 minutes. Cool in cups for 5 minutes. Then turn muffins out onto cooling rack. Muffins are wonderful served right away. They will keep well at room temperature in a plastic bag for up to 2 days or can be frozen for a month or more.
Nutrients per muffin
6.4 g protein , 8.5 g fat , 47.1 g carbohydrates , 2.6 g fibre , 2.3 mg iron , 117 mg calcium , 283 calories
Chatelaine tips
Calcium bonus
Stirring 1/4 cup (50 mL) nonfat dried milk into flour mixture adds 200 milligrams of calcium and 6 grams of protein to the recipe.
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