Sweet-Crunch Muffins
By: Pat Boydstun
Published: Sunday, February 14, 2010 - 12:08am

Ingredients




1 cup regular rolled oats
1 cup buttermilk
1/2 cup brown sugar - (firmly packed)
1/2 cup salad oil - (about)
2 lrgs egg whites
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup pitted dates chopped
1/2 cup chopped pecans

Preparation

1 In a large bowl, mix oats, buttermilk, sugar, 1/2 cup salad oil, and egg whites. 2 In another bowl, mix flour, baking powder, baking soda, dates, and pecans. 3 Add flour mixture to buttermilk mixture; stir just until evenly moistened. 4 Equally fill 12 to 15 oiled or paper-lined muffin cups (2 3/4 inches wide) with batter. Bake in a 375 degree oven until well browned, 20 to 25 minutes (15 to 20 minutes in a convection oven). 5 Cool in pans for 5 minutes. Invert to remove muffins. Serve warm or cool. 6 This recipe yields 12 to 15 muffins. 7 Comments: In an inspired attempt to dress up plain oatmeal muffins, Marilyn Gill produced these sweet, crunchy snacks.

About


Muffins will turn out with flat tops if you follow the above ingredients however when you add "1 cup flour" to the recipe the muffins turn out with a nice crown.  This addition improves the texture and flavor of the muffins.  This recipe is now one of my favorite muffin recipes.  I used substituted golden raisons and walnuts.