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Oatmeal Berry Muffins

2- 1/4 cups Quick Cooking Oats
1 cup Whole Wheat Flour
1/2 cups Coarsely Chopped Pecans
1/2 cups Packed Dark Brown Sugar
1/4 cups White Granulated Sugar
2 Tablespoons Oat Bran
2 Tablespoons Wheat Germ
2 teaspoons Ground Cinnamon
1- 1/2 teaspoon Baking Soda
3/4 teaspoons Salt
1 cup Low-fat Buttermilk
1/2 cups (homemade) Applesauce
1 whole Large Egg, Lightly Beaten
1 teaspoon Vanilla Extract
1-13 cup Frozen Mixed Berries (blueberries, Blackberries, And Raspberries), Thawed And Drained


Preheat oven to 375 degrees F. Grease 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with vegetable oil or nonstick spray. (Note: If you want a muffin-top look to your muffins, make fewer muffins and increase the amount of batter you portion out per muffin. In this case, however, I highly recommend using muffin cup liners to ensure that your muffins will release from the pan! I found that it is nearly impossible to get them out intact unless you run a knife around them to release them from the sides of the pans.) Whisk oats and remaining dry ingredients in large bowl. Add buttermilk, applesauce, egg, and vanilla; stir until dry ingredients are barely moistened, then gently fold in berries. (Note: Be careful not to overwork the batter, otherwise your muffins will come out rubbery.) Divide batter among prepared muffin cups and bake muffins until a toothpick inserted into the center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto a rack; cool. Serve warm or at room temperature. Leftovers are delicious sliced open and toasted!

Source: tastykitchen.com