Have you ever made muffins from scratch and realized that they really should be considered a dessert? Most muffin recipes have way too much sugar for me to serve them for breakfast, until I found this one. This has the added bonus of using oatmeal, which my kids won't eat plain, so I get to sneak some in their diet with these babies. I always double the recipe so I have several bags ready to go in the freezer for busy mornings. I adapted this from the South Beach Diet cookbook.
3/4 cup oats
1 cup buttermilk (I use 1 cup milk soured with 1 Tbsp lemon juice)
1 1/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon (okay I really use closer to 1 tsp, we like the stuff)
1/4 tsp salt
2/3 cup chopped walnuts (I never do this but I bet it would be good)
1/3 cup canola oil
1 egg, beaten
1/3 cup brown sugar
1 tsp vanilla
In a small bowl, combine oats and the buttermilk. Let soak for 30 minutes.
Meanwhile, preheat the oven to 425. Line a muffin pan with baking cups or spray with nonstick spray.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt and walnuts (if using).
In a large bowl, stir together the oil, egg, brown sugar and vanilla until well blended. Stir in the oat mixture. Stir in the flour mixture until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups. Bake for 11-15 minutes, or until a wooden pick comes out clean. Cool on a rack.