Hey! It’s not Monday, but here’s a recipe…

November 12, 2009

Sometimes when I don’t feel like preparing regular oatmeal, I make homemade granola.

Some other times, though, when I want something that isn’t crunchy and cold in a bowl, I make these oatmeal muffins. They are really delicious and handy to grab and heat up in the morning with a little butter. This recipe is a combination ofa couple basic recipes I found online, along a few tweaks that I made to suit me. It makes about 24 muffins.


Oatmeal Muffins

Preheat your oven to 400º.

2C old fashioned oats
2C buttermilk
2 eggs
1/2C sugar
1/2C granulated Splenda
2/3C canola oil
~1/2C natural applesauce (i.e. a single-serve cup like for school lunches)

Combine all the above and let sit a few minutes while the oats soften up a little. Meanwhile, combine…

2 1/2C flour (photo shows them made with all white flour, but I usually do half or more of the amount as whole wheat flour)
1t salt
1t baking soda
2t baking powder

Mix wet and dry ingredients until just moistened.

Taste the batter. You know you want to. 🙂

Fill muffin cups, should be able to make about 24. I use the paper liners but you can do whatever you want. I’m not going to tell.

Bake about 20 minutes.

Remove from oven, let cool.

Be sure to eat at least one right out of the oven, while it’s still warm. Put some butter (Smart Balance in our house) on it. Ponder how long it might take you to eat all of them. Figure out in your head how many days they should last if only you were to eat them. Subtract several days because of those pesky kids and husband who will also eat them. Frown a little (on the inside) when you realize that you can’t have them all. Plan to bake them again soon.



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