Oatmeal Raisin Muffins
Mix the dry ingredients the night before then finish the batter in the morning to start your day with a freshly baked muffin.
Chef Keith Blauschild’s Oatmeal Raisin Muffins
Author: Chef Keith Blauschild/Janet Bond Brill
Recipe type: Bread
Prep time:
Cook time:
Total time:
Serves: 6
Excerpted with permission from Prevent a Second Heart Attack by Janet Bond Brill ©2/2011. http://drjanet.com/
Ingredients
- Nonstick cooking spray
- ¼ cup raisins
- 2 tablespoons water
- ½ cup whole wheat flour
- ¼ cup all-purpose flour
- ¼ cup quick-cooking rolled oats
- ¼ cup packed light brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ½ cup unsweetened applesauce
- ¼ cup fat-free milk
- 2 large egg whites
- 1 tablespoon flax seed oil
Instructions
- Preheat oven to 375°F. Lightly coat six 2½-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside. Place raisins and water in a small microwave-safe bowl. Cook on high power for 25 seconds. Let sit for 2 minutes to plump the raisins.
- In a medium bowl, stir together flours, oats, brown sugar, baking powder, and cinnamon. Make a well in the center of the flour mixture and set aside. Combine applesauce, milk, egg whites, flax seed oil, and raisins. Add to flour mixture; stir just until incorporated. Don’t over mix. Spoon batter into prepared muffin cups filling each about three-fourths full. Bake for 20 to 22 minutes or until lightly browned and the muffin is firm in the middle. Cool in pan on a wire rack for 5 minutes. Remove from pan and serve warm.
Nutrition Information
Serving size: 1 muffin Calories: 157 Fat: 3 g Carbohydrates: 30 g Fiber: 2 g Protein: 4 g
Excerpted with permission from Prevent a Second Heart Attack by Janet Bond Brill ©2/2011.
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