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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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For a good fiber punch use apple, pear, carrot, pumpkin or zucchini in this muffin (believe it or not: even onion will yield a moist sweet high fiber muffin) An optional 1/2 cup of raisins will increase the calorie count by 15 calories per muffin. Ingredients:
1 c buttermilk |
3/4 c oats |
3/4 c all-purpose flour |
1/2 c wheat germ |
1/3 c flax meal |
2 tbsp margarine |
1/4 c eggbeaters |
3/4 c carrot, shredded |
1/4 c brown sugar |
1 tbsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt |
Directions:
1. In a large bowl, pour buttermilk over oats; stir to mix. Cover and let stand for 2 hours or in the refrigerator overnight.
2. Cream together brown sugar, margarine, and egg; stir into oats and add shredded carrots.
3. In a separate bowl whisk together flour, wheat germ, flax meal, sugar, baking powder, baking soda, salt. Stir into the batter and mix just until all ingredients moistened. (Add raisins if using)
4. Spray muffin pan with nonstick cooking spray. Spoon batter into muffin cups, filling almost to the top.
5. Bake at 400 degrees F for 20-25 minutes.
6. Let cool 2 minutes before removing muffins from the pan.
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