Recipes

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 cup low-fat buttermilk
• 1 large egg (higher omega-3 if available), beaten lightly
• 1/4 cup dark brown sugar, packed
• 1/4 cup lite pancake syrup
• 1 teaspoon vanilla extract
• 1/4 cup canola oil
• 1/2 cup whole-wheat flour
• 1/2 cup unbleached white flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 2/3 cup raisins

Preparation:

1. Add oats and buttermilk to large mixing bowl. Let stand for 1 hour.
2. Preheat oven to 400 degrees. Line 12 muffin cups with paper or foil liners.
3. Add egg, brown sugar, syrup, vanilla, and canola oil to oat mixture in mixing bowl. Stir until just combined.
4. In another large bowl, whisk together flours, salt, baking powder, cinnamon, and baking soda. Stir into oat mixture until just combined. Fold in raisins.
5. Spoon batter into prepared muffin cups using a 1/4-cup measuring cup and bake until golden (about 20 minutes).

Yield:
12 muffins

Nutritional Information:
Per muffin: 165 calories, 4 g protein, 26 g carbohydrate, 6 g fat, 0.6 g saturated fat, 18 mg cholesterol, 2 g fiber, 229 mg sodium. Calories from fat: 30%.

© 2006 Elaine Magee