Recipe: Toasted Oat Muffins (using nuts and honey)

TOASTED OAT MUFFINS

"Toasting the oats adds a nut-like taste these hearty muffins."

1 1/2 cups all purpose flour
1 1/2 cups rolled oats, toasted*
1/4 cup chopped nuts
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk**
1/3 cup oil
1/4 cup honey
1 egg, slightly beaten

Heat oven to 400 degrees F. Grease 12 muffin cups or line with paper baking cups.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, toasted oats, nuts, baking powder, salt and baking soda.

In small bowl, combine buttermilk, oil, honey and egg; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Spoon about 1/4 cup batter into each greased or lined muffin cup (muffin cups will be very full).

Bake at 400 degrees F for 12 to 16 minutes or until toothpick inserted in center comes out clean.

*To toast oats, spread on cookie sheet; bake at 350 degrees F for 13 to 18 minutes or until light golden brown.

**To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

Makes 12 muffins
From: Recipelink.com
Source: Recipe booklet: Winter Food For Friends, Holiday Cooking Collection, The Pillsbury Company, 1994