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Buttermilk Oat Muffins



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  • Cooking Time: N/A

Buttermilk Oat Muffins

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

INTRO: Tender and just slightly sweet. Serve with spicy or chunky soups and
stews. VARIATION: Add a few chopped walnuts or pecans. OVEN 350F Degrees.

BIG: Combine first dry ingredients in a mixing bowl and stir together.

SMALL: In another bowl, beat together the remaining ingredients. Slowly
pour the wet ingredients into the dry and stir vigorously and quickly until
well combined.

Divide the batter among 12 paper-lined (or sprayed) muffin tins. Bake 15 to
20 minutes, or until the tops of the muffins are golden and a toothpick
inserted into the center of one tests clean. Cool on a rack, then store in
an airtight container as soon as the muffins are at room temperature.

PER MUFFIN 24.5% cff: 110 cals; 3 g fat; 4g prot; 17g carb; 1g chol; 109mg
sod.

Ingredients:

----------------------------------BIG BOWL----------------------------------
1 1/4 c Whole wheat flour
3/4 c Rolled oats
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
sm BOWL:
2 Egg whites; beaten
1 c Buttermilk
3 tb Honey
2 tb Canola oil

Serves:

12 Servings

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