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Add a photoServings: 12
Ingredients
- 1 1/4 c. Whole wheat flour
- 3/4 c. Rolled oats
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt sm BOWL:
- 2 x Egg whites, beaten
- 1 c. Buttermilk
- 3 Tbsp. Honey
- 2 Tbsp. Canola oil
Directions
- INTRO: Tender and just slightly sweet. Serve with spicy or possibly chunky soups and stews. VARIATION: Add in a few minced walnuts or possibly pecans. OVEN 350F Degrees.
- BIG: Combine first dry ingredients in a mixing bowl and stir together.
- SMALL: In another bowl, beat together the remaining ingredients. Slowly pour the wet ingredients into the dry and stir vigorously and quickly till well combined.
- Divide the batter among 12 paper-lined (or possibly sprayed) muffin tins. Bake 15 to 20 min, or possibly till the tops of the muffins are golden brown and a toothpick inserted into the center of one tests clean. Cold on a rack, then store in an airtight container as soon as the muffins are at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 107 | |
| Calories from Fat 27 | 25% |
| Total Fat 3.08g | 4% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 1mg | 0% |
| Sodium 232mg | 10% |
| Potassium 103mg | 3% |
| Total Carbs 17.84g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.39g | 4% |
| Protein 3.08g | 5% |
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