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baking American
Oat-Walnut Muffins

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 2
 

Recipe

Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.

Yield: Makes 1 dozen

Ingredients

  • 1¼ cups whole wheat flour
  • ¾ cup rolled oats
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened applesauce
  • 2 tablespoons safflower oil
  • ¼ cup rice milk, or more as needed
  • ½ cup chopped walnuts

Directions

Preheat the oven to 350 degrees.

Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the applesauce, oil, and rice milk, stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.

Fold in the walnuts, then divide the batter among 12 lightly oiled or paper-lined muffin tins. Bake for 20 to 15 minutes, or until the tops are golden and a toothpick inserted into the center of one tests clean.

Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.


© 2009 Nava Atlas
 

Nutritional Information

Nutritional information is provided by the author.

Per muffin:
Calories: 125 Total fat: 6 g Protein: 38 Fiber: 3 g
Carbohydrate: 16 g Cholesterol: 0 mg Sodium: 100 mg

 

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  • eve

    11.27.12 Flag comment

    This is a delicious, mild-flavored muffin that is a great accompaniment for soup, and is great on its own with jam.

  • Hslagle

    05.30.12 Flag comment

    I needed a healthy snack for my 3 year old who is going through a growth spurt. For the most part I don't think recipes for healthy snacks for kids exist anymore, but this recipe is great. Made with wonderful ingredients and not a bunch of unnecessary junk. After making this, I would tweak it slightly. To give the muffin more depth, add cinnamon, nutmeg, and a fruit (like blueberries). It would heighten the flavor a lot! If you are looking for a healthy snack for your children, this is wonderful and easy to make.

 

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