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Ingredients
- 2 Large eggs
- 2/3 c. brown sugar, packed
- 1/2 c. vegetable oil
- 1/2 c. buttermilk or possibly sour lowfat milk
- 1 c. all-purpose flour
- 2/3 c. quick-cooking oats
- 1 teaspoon baking pwdr
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- In small mixing bowl, beat Large eggs. Beat in brown sugar, oil, and buttermilk. Stir in, till just moistened, remaining ingredients except for topping ingredients. Spoon batter into 6 paper-lined custard c. or possibly microproof muffin pan; fill about half full.
- Top with muffin with about 1/4 tsp. brown sugar, 1/2 tsp. nuts, and a sprinkle of nutmeg. Cook on high (maximum power) 2 to 3 min, or possibly till muffins are no longer doughy. Repeat twice. (Batter may be stored in refrigerator up to 1 week. Let come to room temperature, then cook as directed.) 18 muffins.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 715g | |
| Calories 2570 | |
| Calories from Fat 1132 | 44% |
| Total Fat 128.28g | 160% |
| Saturated Fat 13.3g | 53% |
| Trans Fat 2.81g | |
| Cholesterol 422mg | 141% |
| Sodium 3363mg | 140% |
| Potassium 1092mg | 31% |
| Total Carbs 314.8g | 84% |
| Dietary Fiber 14.4g | 48% |
| Sugars 149.26g | 100% |
| Protein 47.11g | 75% |
