Wednesday, October 11, 2006

Nick’s Healthy Oatmeal Muffins

Since we seem to have begun with breakfast foods, I thought I’d share the recipe that my husband has developed for some really tasty oatmeal muffins.

We have some very interesting food challenges at our house, trying to cook to cut sugar and cholesterol, so this recipe has been variously “tweaked” to make it much healthier than the original was.

The result is a really great tasting breakfast treat that you can eat without guilt! Just to give you all the possibilities, I have included the “straight” recipe and the “healthy” alternatives.

Healthy Oatmeal Muffins

1 egg or ¼ cup egg substitute
½ cup brown sugar or date sugar
1 cup rolled oats (NOT instant)
1 cup buttermilk
½ teaspoon vanilla
1 cup flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ cup vegetable oil or ½ cup unsweetened applesauce
1 cup dried fruit (blueberries, cranberries, raisins)
½ cup chopped nuts (pecans, walnuts)

Preheat the oven to 400 degrees. Prepare 12 muffin cups by spraying with non-stick cooking spray.

Beat egg, buttermilk and vanilla, add sugar and oats and let stand to soak.

Combine flour, soda, salt, baking powder and cinnamon to mix well. Add dry ingredients to oatmeal mixture and stir to moisten.

Fold in fruit and nuts.

Spoon batter into muffin tin, bake 12 to 14 minutes (depending on your oven this may take as long as 20 minutes).

Our favorite combination is dried blueberries and pecans, so we'd love to hear what your favorite combo is!

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