Oatmeal Muffins

Like a comforting bowl of oatmeal – but in a convenient package – these yummy muffins make any busy morning better. Just bake a batch ahead of time, freeze, then pop one out the night before to thaw. You’ll be happy knowing your breakfast isn’t going to catch up with you later.

Yields 6 jumbo or 12 regular size muffins.



SODIUM CONTENT: 35 mg per jumbo muffin or 17.5 mg per regular size muffin**

INGREDIENTS

BATTER:
1 c. lowfat milk
1 T. white vinegar
1 c. old fashioned (NOT instant) rolled oats
1 egg, beaten
1/2 c. vegetable oil
3/4 c. brown sugar
1 t. ground cinnamon
2 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at Healthyheartmarket.com)
1 t. Ener-G sodium-free baking soda (available online at healthyheartmarket.com)
1 c. all-purpose flour
1/4 c. whole wheat flour
1/2 c. seedless raisins

TOPPING:
3 T. old fashioned (NOT instant) rolled oats
3 T. brown sugar
1 t. ground cinnamon

DIRECTIONS

Preheat oven to 425 degrees. Grease either a jumbo 6-muffin tin or a regular 12-muffin tin or line with disposable liners. Set aside.

First, make the muffin topping. Measure the 3 T. oats, brown sugar and cinnamon into a small mixing bowl and stir well to combine. Set aside.

Next, make the batter. Pour the milk into a measuring glass and add the vinegar. Let sit 5 minutes until curdled slightly. Measure the cup of oats into a large mixing bowl, add the curdled milk and let sit 10 minutes. After the oats have softened, add the beaten egg and oil and stir well. Add the brown sugar and cinnamon and mix, then stir in the baking powder and baking soda. Gradually stir in the flours, scraping the bowl well to combine. Last, stir in the raisins. Pour the thick batter into the muffin cups, filling each to the top. Sprinkle the topping over the muffins, dividing evenly between the cups. Place pan on the middle rack in the preheated oven and bake 20-25 minutes for regular size muffins or 30-35 minutes for jumbo. Muffins are done when tester inserted in center comes clean. Remove pan from oven, then carefully remove muffins from cups and place on wire rack to cool. Serve warm or cool.

**NOTE: Additional nutritional information provided below – many thanks to Kelly and recipespark.com!

Calories 287.3
Total Fat 11.1 g
Saturated Fat 7.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 18.1 mg
Sodium 17.5 mg
Potassium 241.6 mg
Total Carbohydrate 43.9 g
Dietary Fiber 2.7 g
Sugars 0.1 g
Protein 5.5 g

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