Honey Oat Muffins
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 240240 cal |
| pro | 5 g5g pro |
| total fat | 6 g6g total fat |
| carb | 44 g44g carb |
A healthy breakfast should provide eight to 10 grams of fibre to get you on target to meet daily requirements. Here's a tasty way to get some of it — in muffins you can freeze. By the time you arrive at school or work, your portable breakfast will be thawed. Or reheat a muffin in the microwave.
Ingredients
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1-1/4 cups quick-cooking rolled oats 1-1/4 cups quick-cooking rolled oats
- 1 cup raisins 1 cup raisins
- 1/2 cup natural bran 1/2 cup natural bran
- 1-1/2 tsp cinnamon 1-1/2 tsp cinnamon
- 1 tsp baking powder 1 tsp baking powder
- 1 tsp baking soda 1 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1-1/2 cups buttermilk 1-1/2 cups buttermilk
- 1/2 cup liquid honey 1/2 cup liquid honey
- 1 egg 1 egg
- 1/4 cup vegetable oil 1/4 cup vegetable oil
- 1-1/2 tsp vanilla 1-1/2 tsp vanilla
Preparation
In large bowl, combine flour, 1 cup (250 mL) of the oats, raisins, bran, cinnamon, baking powder, baking soda and salt. Whisk together buttermilk, honey, egg, oil and vanilla; pour over dry ingredients and stir just until moistened.
Spoon into greased or waxed paper-lined muffin cups. Sprinkle with remaining oats.
Bake in 375°F (190°C) oven for 20 to 25 minutes or until golden and tops are firm to the touch. (Can be wrapped individually and frozen for up to 1 month.)
Additional information :
Tip: For hot-from-the-oven muffins first thing In the morning, measure and mix wet and dry ingredients in separate bowls the night before. Cover bowls; refrigerate wet ingredients. In the morning, stir together, spoon into muffin cups and bake.
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