Wholesome Oat Muffins (sbd Phase Ii)

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 preheat oven to 425°f; spray 12 cup non stick muffin pan with cooking spray or line with paper baking cups.
• 2 in a small bowl, combine oats and buttermilk. set aside for 30 minute.
• 3 in a medium bowl, combine flour, baking powder, soda, cinnamon and salt. stir in walnuts.
• 4 in a large bowl, stir together brown sugar substitute, egg substitute, oil and vanilla until well blended.
• 5 stir oat mixture into the egg mixture, then stir flour mixture into that. stir until all ingredients are just combined. do not over mix.
• 6 divide batter evenly between 12 muffin cups.
• 7 in a small bowl, mix topping ingredients together. spoon over muffin batter.
• 8 bake for 11 to 15 minutes.
• 9 transfer pan to a rack to cool for 5 minutes; remove from pan and allow to cool completely.