Thursday, May 31, 2012

Another Muffin!

Yep I'm on another muffing kick, surprise surprise. Truth to be told I HATE throwing away food and I had a carton of buttermilk that was about to expire so I researched for a healthy muffin recipe that had buttermilk in it. I decided on these Oatmeal Muffins, I made a few changes from the original recipe just based on what I had and prefer. These are super hearty and filling. Yum!

Oatmeal Muffins via Pittsburgh Needs Eated.

Oatmeal Muffins adapted from Pittsburgh Needs Eated.

1 1/4 cups whole wheat flour
1 1/4 cups old fashioned oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
2 large eggs
3/4 cup (lightly packed) dark brown sugar
1 cup buttermilk
1/2 cup canola oil
1 tsp pure vanilla extract
1/2 cup coarsely chopped walnuts

1. Heat the oven to 375F. Spray a muffin pan with nonstick spray.

2. Combine the flour, oats, the baking powder, baking soda, salt, cinnamon, nutmeg, and allspice into a large bowl. Make a well in the center.

3. In a medium bowl, whisk together the eggs and brown sugar, then add the buttermilk, oil, and vanilla and pour the mixture into the well. Using an oversize rubber spatula, incorporate the mixtures by pushing them from the side of the bowl toward the center. Fold in the nuts. 

4. Portion the batter into the prepared pan and sprinkle with extra cinnamon on top. Bake for 23-25 minutes, or until the muffins are golden brown and the tops are springy to the touch. Remove from the oven and place on a rack to cool. Store at room temperature. Also, these muffins may be frozen.

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