Prairie Honey Oatmeal Muffins
Filled with honey, oats and sunflower seeds, these wholesome muffins are a nutritious start to the day or a tasty pick-me-up snack.
Servings: 10
Ingredients:
| 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% |
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1 cup (250 mL) large-flake rolled oats
1 cup (250 mL) buttermilk
1 cup (250 mL) whole wheat flour
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) each baking soda and ground cinnamon
1/4 tsp (1 mL) salt
1/3 cup (75 mL) each liquid honey and vegetable oil
1/4 cup (50 mL) packed brown sugar
1 egg
1/3 cup (75 mL) 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
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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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