Here is a great way to get your day started.
* Exported from MasterCook II *
Hearty Oat Muffins
Recipe By : Bon Appetit
Serving Size : 20 Preparation Time :0:45
Categories : Buns, Muffins, Scones
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups rolled oats
2 1/4 cups buttermilk
2/3 cup dark brown sugar -- packed
1 large egg -- plus 1 white
1/4 cup oil
1 cup flour, whole-grain wheat
1 cup all-purpose flour -- white
1 3/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 425 deg. and position rack in the upper third of the oven. Lightly oil 20 muffin cups or spray with nonstick cooking spray. Sprinkle 1/4 cup oats into muffin cups, tipping pans so that the oats adhere to the sides.
In a large mixing bowl, whisk together buttermilk, sugar, egg, egg white and oil. In a smaller bowl, stir together 2 1/4 cups oats, flours, baking soda, baking powder and salt. Stir the flour mixture into the buttermilk mixture until just combined. Spoon the batter into muffin cups, filling each almost full. Sprinkle the remaining 1/4 cup oats over the muffin tops. Bake for 10 or 15 minutes, or until the edges are lightly browned and the tips spring back when touched.
Calories per serving: 129; total fat, 4 g.; fat from calories, 27%; saturated fat, 0.7g; monounsaturated, 2.0 g.; polyunsaturated 0.9g
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NOTES : The muffins can be prepared up to 2 weeks ahead and frozen. Reheat frozen muffins, wrapped in foil, in a prehea ted 325 deg oven for 30 min. Serve warm.