Sunday, August 13, 2006
Yummy Low Fat Muffins
I have tried multiple times to make low fat muffins and every time they are either extremely dense, tough, or too cakey. However, these muffins were GREAT. I am a Cooking Light subscriber but don't remember seeing this recipe. I found it on Paula's site, The Cookbook Junkie. I don't eat many muffins, but I think I can enjoy these!
As I was making these muffins at night, I did not soak the oatmeal overnight but it worked just fine. I have seen several recipes which use the same buttermilk soak and do it from 15 minutes to a couple of hours. For this reason, I figured that "overnight" was not a must. I think I was probably right. The only thing I might change with these is adding some cinnamon. Otherwise, they are great as is. Mine didn't rise as much as Paula's, but I think maybe my baking soda is old. Anyway, enjoy!
Overnight Oatmeal Muffins
Cooking Light Annual Recipes 2003 Copyright 2002
1 cup regular oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
¾ cup packed dark brown sugar (I used light)
2 tablespoons vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
2/3 cup dried blueberries (I used craisins)
I also added a FEW white chocolate chips (few meaning MAYBE 3 chips were in each muffin)
Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight (or a couple of hours) Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, level with a knife. Place buttermilk mixture, flour and next 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth (I just stirred vigoriously!). Fold in blueberries (or whatever add-ins you have) Spoon ¼ cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Yield: 24 muffins Per muffin: 105 cal, 2.3 gms fat, 3.1 gms protein, 19.4 gms carbs, 1.7 gms fiber, 19 mg cholesterol, 201 mg sodium, 49 mg calcium