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Oat Muffins
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Oat Muffins
  • 3/4 c. rolled oats
  • 1 c. whole wheat pastry flour
  • 1/3 c. barley flour
  • 2 tbsp. Ener-G Baking Powder
  • 1 1/2 tsp. Ener-G Egg Replacer
  • 1/4 tsp. salt
  • 3/4 c. soy milk
  • 1/4 c. orange juice concentrate
  • 1 tsp. grated orange peel
  • 1/4 c. maple syrup or honey
  • 2 tbsp. almond or cashew butter
  • 1/2 c. unsweetened applesauce
  • 1/2 c. dried currants, raisins, or other dried fruit
  1. Preheat oven to 400° F. Spray muffin pans with non-stick coating.
  2. In food blender, process oats until coarsely ground. In medium bowl mix ground oats, flours, baking powder, Egg Replacer and salt.
  3. Add to blender milk, orange juice, orange peel, maple syrup, nut butter and applesauce. Blend well.
  4. Stir liquids into dry ingredients just until batter is blended evenly, mixing in dried fruit.
  5. Scoop into sprayed muffin cups, filling full. Bake 20 minutes. Cool in pan for 5 minutes.
  6. Loosen from cups, remove from pan to rack and cool completely.
Makes 24 mini muffins or 12 regular sized