Sweet-Crunch Muffins
In an inspired attempt to dress up plain oatmeal muffins, Marilyn Gill produced these sweet, crunchy snacks.
How to Make It
Step 1
1
In a large bowl, mix oats, buttermilk, sugar, 1/2 cup salad oil, and egg whites.
Step 2
2
In another bowl, mix flour, baking powder, baking soda, dates, and pecans.
Step 3
3
Add flour mixture to buttermilk mixture; stir just until evenly moistened.
Step 4
4
Equally fill 12 to 15 oiled or paper-lined muffin cups (2 3/4 in. wide) with batter. Bake in a 375° oven until well browned, 20 to 25 minutes (15 to 20 minutes in a convection oven).
Step 5
5
Cool in pans for 5 minutes. Invert to remove muffins. Serve warm or cool.
Ingredients
1 cup regular rolled oats
1 cup buttermilk
1/2 cup firmly packed brown sugar
About 1/2 cup salad oil
2 large 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
Directions
Step 1
1
In a large bowl, mix oats, buttermilk, sugar, 1/2 cup salad oil, and egg whites.
Step 2
2
In another bowl, mix flour, baking powder, baking soda, dates, and pecans.
Step 3
3
Add flour mixture to buttermilk mixture; stir just until evenly moistened.
Step 4
4
Equally fill 12 to 15 oiled or paper-lined muffin cups (2 3/4 in. wide) with batter. Bake in a 375° oven until well browned, 20 to 25 minutes (15 to 20 minutes in a convection oven).
Step 5
5
Cool in pans for 5 minutes. Invert to remove muffins. Serve warm or cool.
Search All of Sunset's Recipes
The Latest
Renewing Your Passport Just Got a Lot Easier Thanks to This New Change
