Oat & Pecan Muffins
Adapted from The South Beach Diet Super Charged
Prep time: 35 minutes
Baking time: 10-15 minutes (or until the toothpick comes out clean)
Makes 12 muffins
1 cup butter milk (or 1 cup 1% milk plus juice of ½ lemon and let sit for 5 minutes)
¾ cup rolled oats plus 2 more tablespoons to sprinkle on muffins just before they go in the oven
1¼ cup whole wheat pastry flour (or just pulse your regular whole wheat flour in a food processor a few time)
½ tsp baking soda
1½ tsp baking powder
¼ tsp salt
¼ tsp ground cinnamon
2/3 cup chopped pecans (the book likes walnuts…use your favorites)
1/3 cup granulated brown sugar substitute (I like the Splenda more than any other – still not as good as sugar though)
1 large egg, beaten
1/3 cup canola oil
1 tsp vanilla extract
1. Pre heat the oven to 425°F/215°C and prepare muffin tins with cooking spray or paper liners.
2. In a small bowl, combine the buttermilk and ¾ cup of rolled oats. Stir and let sit for 30 minutes.
3. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon & salt. Stir in the nuts.
4. In a large bowl, stir together the brown sugar substitute, beaten egg and canola oil until well blended. Stir in the oat mixture and then the flour mixture. Do not overmix.
5. Pour the batter into the prepared muffin tins (2/3 full). I use an ice cream scoop – fast, easy, clean…my mantra. Bake for 10-12 minutes, depending on the size of your muffin tins. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, they’re done.
6. Cool on a cake rack for 15 minutes.