Food recipes
Oat-Walnut Muffins
Oat-Walnut Muffins Ingredients: wheat flour, white, all-purpose, unenriched oats leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table applesauce, canned, un...
Oat-Walnut Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, walnuts, english
Directions:
Preheat the oven to 350 degrees.
Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
Make a well in the center and pour in the applesauce, oil, and rice milk.
Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
Fold in the walnuts, then divide the batter among 12 lightly oiled or paper-lined muffin tins.
Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center of one tests clean.
Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
Per muffin:
Calories: 125
Total fat: 6g
Protein: 3g
Fiber: 3g
Carbohydrate: 16g
Cholesterol: 0mg
Sodium: 100mg
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, walnuts, english
Directions:
Preheat the oven to 350 degrees.
Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
Make a well in the center and pour in the applesauce, oil, and rice milk.
Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
Fold in the walnuts, then divide the batter among 12 lightly oiled or paper-lined muffin tins.
Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center of one tests clean.
Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
Per muffin:
Calories: 125
Total fat: 6g
Protein: 3g
Fiber: 3g
Carbohydrate: 16g
Cholesterol: 0mg
Sodium: 100mg