Prairie Honey Oatmeal Muffins
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 241241 cal |
| pro | 6 g6g pro |
| total fat | 11 g11g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 32 g32g carb |
| fibre | 3 g3g fibre |
| chol | 19 mg19mg chol |
| sodium | 191 mg191mg sodium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 1111 iron |
| vit A | 11 vit A |
| folate | 1010 folate |
Filled with honey, oats and sunflower seeds, these wholesome muffins are a nutritious start to the day or a tasty pick-me-up snack.
Ingredients
- 1 cup large-flake rolled oats 1 cup large-flake rolled oats
- 1 cup buttermilk 1 cup buttermilk
- 1 cup whole wheat flour 1 cup whole wheat flour
- 1-1/2 tsp baking powder 1-1/2 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
- 1/4 tsp salt 1/4 tsp salt
- 1/3 cup liquid honey 1/3 cup liquid honey
- 1/3 cup vegetabIe oil 1/3 cup vegetabIe oil
- 1/4 cup packed brown sugar 1/4 cup packed brown sugar
- 1 egg 1 egg
- 1/3 cup roasted unsalted sunflower seeds 1/3 cup roasted unsalted sunflower seeds
Preparation
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.)
Additional information :
Variation
Prairie Honey Chunk Oatmeal Muffins: Replace honey with 1/3 cup (75 mL) dried honey (such as Huny Hunks), sifted. Increase buttermilk to 1-1/3 cups (325 mL). Muffins will be pale.
Source : Canadian Living Magazine: June 2006
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