Wednesday, January 30, 2013

In the Kitchen with Jason: Whole Grain Oatmeal Muffins

These muffins were very good for breakfast. Just remember that as you are making them home made, they will become 'fuzzy' long before muffins purchased at the store would. The original recipe can be found in the Eat More of What You Love cookbook.

  • 1 cup milk
  • 1 egg
  • 1 egg white
  • 1 tsp vanilla extract
  • 1 cup rolled oats
  • 2/3 cup whole wheat flour
  • 2/3 cup flour
  • 1/2 cup granulated no-calorie sweetener
  • 2 Tbsp brown sugar
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 cup shortening
  • Preheat your oven to 375 degrees.
  • Spray a 12 cup muffin pan with cooking spray.
  • Whisk together  milk, eggs, and vanilla in a medium bowl.
  • In a large bowl combine all remaining ingredients other than the shortening.
  • Cut the shortening into the flour until incorporated.
    • This took a couple of minutes.
  • Add the milk mixture to the flour mixture and stir with a spoon just until mixed.
  • Divide up the batter evenly into the muffin cups.
  • Bake for 12 to 15 minutes.
  • Cool for 5 minutes.
  • Remove to a wire rack.
  • Eat before they go bad.
Please enjoy!

-Chef Jason

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