Oatmeal On The Go

Oatmeal_muffinsWhen it gets warm outside, I start making oatmeal muffins.  They’re portable, healthy, and delicious.  A great way to have breakfast on the go AND oatmeal when it’s too hot to sit in front of a steaming bowl.

Instructions:

Mix together 1 cup of whole wheat flour, 1/4 cup white sugar and 1/4 cup brown sugar, 2 tablespoons untoasted wheat germ, 2 tablespoons wheat bran, 1 1/2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 1 1/2 cups quick cooking oatmeal, 1/3 cup chopped pitted dates, and 2/3 cups of chopped dried fruit (e.g. raisins, cranberries, blueberries, prunes, cherries, etc.).   Combine 1 cup of buttermilk, 1/4 cup of canola oil, 1 teaspoon vanilla extract and 1 beaten egg.  Add to flour mixture and stir gently to moisten.  Use a knife to create holes in the batter.  Pour in 2/3 cup of boiling water and let stand for 15 minutes.  Stir mixture gently to mix and lightly spoon into 12 muffin cups coated with non-stick cooking spray.  Cover the top with a sprinkle of sunflower seeds.  Bake at 375 degrees for 20 minutes.  Remove muffins from pan immediately and cool on a wire rack.

Modified from original recipe by Cooking Light.

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