Recipe: Pecan-Oat Muffins (using whole wheat flour, buttermilk, and maple syrup)

PECAN-OAT MUFFINS

1 cup oat bran
2/3 cup rolled oats, uncooked
1/3 cup whole wheat flour
1/3 cup unbleached flour
1/4 cup chopped pecans
3 tbsp. raisins
1 tbsp. baking powder
1/4 cup egg substitute
1 1/4 cup buttermilk
1/4 cup maple syrup
1 tbsp. canola oil
1 1/2 tsp. vanilla

Preheat oven to 400 degrees F. Lightly coat 12 muffin cups with no-stick spray.

In a large bowl, mix the oat bran, oats, whole wheat flour, unbleached flour, pecans, raisins and baking powder; set aside.

In a medium-size bowl, whisk together the egg substitute, buttermilk, maple syrup, oil and vanilla. Pour the liquid ingredients over the dry ingredients. Mix until just combined, about 10 or 15 strokes, but don't overmix. Spoon the batter into the prepared muffin cups.

Bake at 400 degrees F for about 20 minutes, or until the tops are lightly golden and rounded.

Makes 12 muffins
From: Recipelink.com
Source: Old magazine recipe clipping, source unknown, not dated