Refrigerator Applesauce Wheat Muffins |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 15 muffins | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup all-purpose flour | 1/2 cup whole wheat flour | 1 cup uncooked quick-cooking rolled oats |
| 1/2 cup packed brown sugar | 1 teaspoon baking powder | 1/2 teaspoon baking soda |
| 1/2 teaspoon ground cinnamon | 1/4 teaspoon salt | 3/4 cup buttermilk |
| 1/4 cup applesauce | 1/4 cup vegetable oil | 1 egg, beaten |
| 1/4 cup raisins | ||
| 1 | In large bowl, combine flours, oats, brown sugar, baking powder, baking soda, cinnamon and salt. In small bowl, combine buttermilk, applesauce, oil and egg until blended. Stir into flour mixture just until moistened. Fold in raisins. Cover and refrigerate overnight or up to 1 week. |
| 2 | Line 6 microwavable muffin-pan cups with double paper liners. Spoon batter into each cup, filling 1/2 full. Microwave at high (100%) 3 to 3-1/2 minutes or until wooden pick inserted in center comes out clean. Rotate dish 1/2 turn halfway through cooking. Let stand 5 minutes. Remove from pan. Repeat procedure. For last 3 muffins, line 3 muffin cups with double paper liners. Microwave at high 1-1/2 to 2 minutes. Let stand 5 minutes. Remove from pan. |