Oatmeal Fruit Muffins

10 min

Prep Time

15 min

Cook Time

25 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

1

cup

Oats, rolled, #5, non-gmo, dry

1

cup

Flour, whole wheat

1

tsp

Baking Powder, double acting

1/2

tsp

Baking Soda

1/4

tsp

Spice, cinnamon, ground

1

cup

Buttermilk, low fat, 1%, cultured

1

each

Eggs, whole, raw, lrg

1/2

cup

Sugar, brown, packed

8

tsp

Oil, Natural Blend, veg canola & sunflower

8

tsp

Applesauce, unswtnd, w/vit C, cnd

Nutrition Info

70.58 g / 2.52 oz per serving.

Recipe Label

Instructions

  1. Combine rolled oats and buttermilk.
  2. Let stand 1 hour in refrigerator.
  3. Add rolled oats and buttermilk to mixer bowl and add eggs, brown sugar, applesauce and oil. Mix 30 seconds.
  4. Scrape sides of bowl.
  5. Combine dry ingredients. Add to rolled oats mixture.
  6. Mix on low speed only until dry ingredients are moistened.
  7. Fold in any optional fruit if desired (ie, raisins, blueberries or other fruit or nuts).
  8. Portion batter with #16 scoop into sprayed or papered muffin pans (2/3 full).
  9. Bake at 400 degrees F for 15-20 minutes until toothpick placed in and out of center is not doughy.
  10. Remove from pans and serve. If baked a day ahead or leftover, store in covered plastic container or plastic bag.

Notes

* 1 cup dry buttermilk and 5 c. water may be substituted for liquid buttermilk