Whole Grain Oatmeal Muffins

By dette

Old-fashioned oatmeal and white whole-wheat flour led the goodness of whole grain to these wholesome muffins. While many whole grain muffins are heavy or taste overly wheaty, that's not the case here. The addition of brown sugar and innamon makes them extra tasty, while cutting in the shortening keeps them nice and ight.

Ingredients

• 1 c low-fat milk
• 1 large egg
• 1 large egg white
• 1 t. vanilla extract
• 1 c. old-fashioned rolled oats
• 2/3 c. white shole-wheat flour
• 2/3 c. all-purpose flor
• 1/2 c granulated no-calorie sweetener (or 12 packets)
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1/4 t. baking soda
• 2 tsp ground cinnamon
• 1/4 c. shortening

Details

Servings 12
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Preheat the oven to 375. Lightly spray 12 muffin cups with nonstick baking spray (or line with paper or foil liner).

In a medium bowl, whisk together the first four ingredients (milk through vanilla) Set aside.

In a large bowl combine the next 8 ingredients (oats through cinnamon). Using your fingertips a pastry blender, or a fork, cut the shortening into the flour imxture until the shortening is incorporated. Make a well in the center and add the milk mixture. Using a large spoon, stir until the dry ingredients are just moistened.

Spoon the batter evenl into prepared muffin tins, filling each cup two-thirds full.

Bake for 12-15 minutes or untilthe center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack

While "measures like sugar" sucralose based sweeteners are still my preference for baking, when yo see "or packets" after the no-calorie sweetener measurement, you can choose fromeither Splenda or Truvia packets (or their geneic equivalents).

Calories 140; carb 18 g (sufar 3g) total fat 55g (sat fat 1.5); protein 4g; fiber 3g; chole 20 mg; sodium 105 mg; food exchanges: 1 starch 1 fa; Carb choices: 1; Weight Watcher Plus Points: 3