Food recipes
Wholesome Oat Muffins (Sbd Phase II)
Wholesome Oat Muffins (Sbd Phase II) Ingredients: milk, buttermilk, fluid, cultured, lowfat oats wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leav...
Wholesome Oat Muffins (Sbd Phase II)
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
nuts, walnuts, english
sugars, brown
oil, canola
egg substitute, powder
vanilla extract
butter, without salt
spices, cinnamon, ground
oats
sugars, brown
Directions:
Preheat oven to 425F; 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.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
nuts, walnuts, english
sugars, brown
oil, canola
egg substitute, powder
vanilla extract
butter, without salt
spices, cinnamon, ground
oats
sugars, brown
Directions:
Preheat oven to 425F; 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.