Honey Oat Muffins
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.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| calories | 240 |
| protein | 5 g |
| fat | 6 g |
| carbohydrate | 44 g |
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1-1/2 cups (375 mL) all-purpose flour
1-1/4 cups (300 mL) quick-cooking rolled oats
1 cup (250 mL) raisins
1/2 cup (125 mL) natural bran
1-1/2 tsp (7 mL) cinnamon
1 tsp (5 mL) each baking powder and baking soda
1/2 tsp (2 mL) salt
1-1/2 cups (375 mL) buttermilk
1/2 cup (125 mL) liquid honey
1 egg
1/4 cup (50 mL) vegetable oil
1-1/2 tsp (7 mL) 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
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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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