Prairie Honey Oatmeal Muffins

Author: Canadian Living

Filled with honey, oats and sunflower seeds, these wholesome muffins are a nutritious start to the day or a tasty pick-me-up snack.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: June 2006

Ingredients

  • 1 cup large-flake rolled oats
  • 1 cup buttermilk
  • 1 cup whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup liquid honey
  • 1/3 cup vegetabIe oil
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/3 cup roasted unsalted sunflower seeds

Method

Line muffin cups with paper liners or grease; set aside.

In large bowl, stir oats with buttermilk; let stand for 15 minutes. Meanwhile, in separate large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.

Whisk honey, oil, sugar and egg into buttermilk mixture; pour over flour mixture. Sprinkle with 1/4 cup (50 mL) of the sunflower seeds; stir just until dry ingredients are moistened.

Divide among prepared cups; sprinkle with remaining sunflower seeds. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, about 17 minutes.

Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely. (Make-ahead: Store in airtight container for up to 3 days or wrap individually and freeze for up to 2 weeks.)

Nutritional facts <b>Per muffin:</b> about

  • Sodium 191 mg
  • Protein 6 g
  • Calories 241.0
  • Total fat 11 g
  • Cholesterol 19 mg
  • Saturated fat 1 g
  • Total carbohydrate 32 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Prairie Honey Oatmeal Muffins

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