Okay, I’m on another experimental kick. I’m trying to make some muffins for DH to take to work for breakfast without having to hit the grocery for the 800 things I’m out of.
- 1 packet Quaker weight control oatmeal: maple brown sugar
- 1/2 cup oatmeal (I used Scottish oatmeal, which is stone ground)
- 1 c. applesauce
- 1 lg. egg, beaten
- 2 tbsp. plus 1 tsp. vegetable oil
- 1 tbsp. double acting baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 c. skim milk
- 1/4 c. whole wheat flour
- 1/2 c. all-purpose flour
- 1/2 c. cranberries, dried cranberries or raisins
- Spray 12 (3 inch) muffin cups with Pam or use metal muffin liners.
- Preheat oven to 375°F degrees.
- Stir together the oatmeal, applesauce, milk, egg, and oil. Set aside.
- Stir together the flour, baking powder, soda, salt and cinnamon. Make a well in the center, and add the applesauce mixture. Stir until well combined, but do not over beat.
- Add raisins or cranberries if desired. Pour into the muffin tin. Each cup should be 2/3 full.
- Bake 15-20 minutes, or until a tester comes out clean.
The verdict: Hubby said that these were pretty tasty. I’m not an apple-cinnamon person myself, so we’ll take his word for it. Each muffin (this makes 12 regular sized muffins) comes out to 125 calories and 4 grams of fat. This could be further cut down by using egg substitute for the egg and replacing some (or all) of the oil with more applesauce. Given how my fat cutting attempts have been going lately, I’d try replacing perhaps half of the oil with applesauce instead of all. In any event, these have a nice whole grain content with the oatmeal, so they should be pretty hearty as muffins go.