Ingredients
-
1
-
3/4
-
1 1/4
-
1 1/2
-
1/2
-
1/2
-
1/4
-
2/3
-
1/3
-
1/3
-
1/4
-
1
-
1
-
1/4
-
1/4
Directions
Wholesome Oat Muffins (Sbd Phase II), These are so tasty and very easy to make And you can eat them as early as phase II on the SBD, but they’d be a nice addition to anyone’s breakfast table Oh, and this recipe doubles very well to freeze , Absolutely loved these muffins The only change I made was to use regular butter as I don’t have the butter substitute but since it is only 1 tsp, I am sure there wasn’t any difference to the recipe itself These took 11 minutes in my oven An excellent recipe that I will definitely repeat Made for My 3 Chefs 20212 Thanks Chrissy!
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Steps
|
1
Done
|
Preheat Oven to 425f; Spray 12 Cup Non Stick Muffin Pan With Cooking Spray or Line With Paper Baking Cups. |
|
2
Done
|
in a Small Bowl, Combine Oats and Buttermilk. Set Aside For 30 Minute. |
|
3
Done
|
in a Medium Bowl, Combine Flour, Baking Powder, Soda, Cinnamon and Salt. Stir in Walnuts. |
|
4
Done
|
in a Large Bowl, Stir Together Brown Sugar Substitute, Egg Substitute, Oil and Vanilla Until Well Blended. |
|
5
Done
|
Stir Oat Mixture Into the Egg Mixture, Then Stir Flour Mixture Into That. Stir Until All Ingredients Are Just Combined. Do not Over Mix. |
|
6
Done
|
Divide Batter Evenly Between 12 Muffin Cups. |
|
7
Done
|
in a Small Bowl, Mix Topping Ingredients Together. Spoon Over Muffin Batter. |
|
8
Done
|
Bake For 11 to 15 Minutes. |
|
9
Done
|
Transfer Pan to a Rack to Cool For 5 Minutes; Remove from Pan and Allow to Cool Completely. |
