Yesterday, the kids and I spent the afternoon baking. Matt was out cleaning out neighbors' yards, so I had to entertain them myself for the afternoon. I decided baking was a good way to pass the time. They always love to help me bake something. First, we made banana bread; they both love banana bread so much. I usually put most of my banana bread batter into muffins because it's so easy to give a kid a muffin rather than cut into a big loaf. Also, it seems like muffins last a little longer than a loaf. Anyway, after we'd made those, I decided to try a new recipe. It's one from pinterest, and the recipe comes from www.shrinkingjeans.net. I doubled the batch, added the full egg (rather than just the whites), added raisins and nuts, and they turned out great. I also didn't have any whole wheat flour, so I just used regular. I'll definitely be making them again!
Here's the recipe:
Applesauce Oatmeal Muffins
1 cup old fashioned rolled oats (not instant)1 cup nonfat milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 egg whites (I’ve used EggBeaters)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp sugar
raisins or nuts (optional but I haven’t used either yet)
Preheat the oven to 400 degrees. Soak the oats in milk for an hour. Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, and mix until combined. In a separate bowl, whisk dry ingredients (except the cinnamon and sugar) together. Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired. Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar and top each muffin with some of the mixture. Bake for 20-25 minutes or until done. These can also be frozen and reheated in the microwave for a quick breakfast.
Number of Servings: 12
Calories: 92
Fat: .5
Protein: 2.9 g
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