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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This recipe uses ground up oatmeal to get in whole grains and soluble fiber but still maintain a lovely light texture and sweetness. Feel free to mix up the fruit and nuts, but the date-apricot-almond combo is quite luscious. Ingredients:
1 1/3 cups oats |
3/4 cup all-purpose flour |
2 tablespoons wheat germ |
1/4 cup brown sugar |
1/2 teaspoon salt |
2 teaspoons baking powder |
1 egg |
1/3 cup pineapple juice |
1/3 cup plain yogurt |
1/4 cup vegetable oil |
2 tablespoons water |
1/2 cup almonds |
1/2 cup dates |
3 dried apricots |
Directions:
1. Put oatmeal into a blender or food processor and blend until it is the texture of coarse flour.
2. Combine it with the other dry ingredients (all purpose flour through baking powder) in a large bowl and set aside.
3. Combine wet ingredients (egg through water) with a whisk.
4. Make a well in the dry ingredients and pour in the wet ingredient mixture, stirring until barely combine.
5. Finely chop the almonds, dates, and apricots, and fold into the dough.
6. Bake in a greased muffin tin for 20-22 minutes or until a toothpick in the center of the muffin comes out clean.
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