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This recipe for DOUBLE OAT MUFFINS, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Monday, July 10, 2006


2 c Quaker Oat Bran hot cereal, uncooked
1/3 c firmly packed brown sugar
1/4 c all purpose flour
2 tsp baking powder
1/4 tsp salt (optional)
1/4 tsp nutmeg (optional)
1 c skim milk
2 egg whites, slightly beaten
3 tbsp oil
1 1/2 tsp vanilla
1/4 c quaker oats (quick or old fashioned, uncooked)
1 tbsp firmly packed brown sugar

Heat oven to 400. Line 12 medium muffin cups with paper baking cups. Combine oat bran, 1/3 c brown sugar, flour, baking powder, salt and nutmeg. Combine milk, egg whites, oil and vanilla, and add to dry ingredients, mixing just until moistened. Fill muffin cups almost full. Combine oats and remaining 2 tbsp brown sugar; sprinkle evenly over batter. Bake 20 to 22 minutes or until golden brown.

MICROWAVE DIRECTIONS: Line 6 microwaveable muffin cups with batter mixed as above. Microwave at HIGH 2 minutes 30 seconds to 3 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool 5 minutes before serving. Line muffin cups with additional double paper baking cups and repeat procedure with remaining batter.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
To freeze muffins: Wrap securely in foil or place in freezer bag. Seal, label and freeze. To reheat frozen muffins: unwrap muffins and microwave on High about 30 seconds per muffin.

Nutritional information: per 1 muffin
Calories 140
Protein 5 g
Carbohydrate 19g
Fat 5 g
polyunsaturated 2 g
monounsaturated 1 g
saturated 9 g
Oat Bran 16 g
Dietary Fiber 2 g
Sodium 90 mg
Cholesterol 0 mg

Percentage of calories from fat: 31%
diabetic exchanges: 1 starch/Bread: 1 Fat: 1/2 fruit




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