Lowfat Oatmeal Muffins

Lowfat Oatmeal Muffins are made with oil instead of butter or margarine and contain a modest amount of sugar. Feel free to add your favorite muffin 'add-ins' including raisins, berries, chocolate chips, flaxseeds or whatever you prefer. As with most muffin recipes, don't overmix the batter or the muffins will toughen up.

Ingredients for Oatmeal Muffins:

• 1 cup quick-cooking rolled oats (not instant)
• 1 cup buttermilk, plain yogurt or sour milk*
• 1 egg
• 1-2 tsp. vanilla extract (use more or less, to taste)
• 1/3 cup plus 1 tbsp. light brown sugar, firmly packed
• 1/3 cup vegetable oil
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup raisins, chocolate chips, berries, if desired
• Optional: stir in 1 tsp. cinnamon for added flavor

Preheat oven to 400 degrees. Grease or line a 12-cup muffin pan (regular-sized muffins).

In a bowl, stir together the oats and buttermilk and let soak for 10 minutes or so. Then stir in the egg, vanilla, brown sugar and oil.

In another bowl, stir together the flour, baking powder and baking soda. Add this mixture to the oat mixture, stirring only until combined. Fold in the raisins. Spoon batter into prepared muffin tins filling them almost to the top.

Bake for 18-20 minutes or until tops are golden brown and spring back to the touch. Remove from oven and serve warm.

Makes 10-11 regular sized Lowfat Oatmeal Muffins

Return to Breads & Muffins

Custom Search