Buttermilk oat muffins

12 Servings

Ingredients

Quantity Ingredient
1¼ cup Whole wheat flour
¾ cup Rolled oats
1½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
small BOWL:
2 Egg whites; beaten
1 cup Buttermilk
3 tablespoons Honey
2 tablespoons Canola oil

Directions

BIG BOWL

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

>Recipe from VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas, 1992; 1996.

Little, Brown and Co. >McRecipe from Pat Hanenman (Kitpath), 1998 Mar.

Recipe by: VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 09, 1998

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