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Prairie Honey Oatmeal Muffins

By The Canadian Living Test Kitchen

Tested till perfect

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Prairie Honey Oatmeal Muffins

This recipe makes 10 servings

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Nutritional Info
Per muffin: about -
cal 241
pro 6 g
total fat 11 g
sat. fat 1 g
carb 32 g
fibre 3 g
chol 19 mg
sodium 191 mg
% RDI: -
calcium 6
iron 11
vit A 1
folate 10

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 buttermilk
  • 1 cup whole wheat flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp 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

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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