Double Oat Muffins |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups oat bran hot cereal, uncooked | 1/3 cup packed brown sugar | 1/4 cup all-purpose flour |
| 2 teaspoons baking powder | 1/4 teaspoon salt (optional) | 1/4 teaspoon ground nutmeg (optional) |
| 1 cup skim milk | 2 egg whites, slightly beaten | 3 tablespoons vegetable oil |
| 1-1/2 teaspoons vanilla | 1/4 cup Oats (quick or old fashioned, uncooked) | 1 tablespoon packed brown sugar |
| 1 | In a large bowl, combine oat bran, 1/3 cup brown sugar, flour, baking powder, salt and nutmeg. In small bowl, combine milk, egg whites, oil and vanilla. Pour into oat bran mixture, mixing just until moistend. |
| 2 | Line 6 microwavable muffin-pan cups with double paper baking cups. Fill muffin cups almost full. In small bowl, combine oats and remaining 1 tablespoon brown sugar. Sprinkle evenly over batter. Microwave at high (100%) 2-1/2 to 3 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Let stand 5 minutes before serving. Repeat procedure with remaining batter. |