Prairie Honey Oatmeal Muffins

By RobinPD

Nutritional Info
Per muffin: about -
cal 241
pro 6 g
total fat 11 g
sat. fat 1 g
carb 32 g
fibre 3 g
chol 19 mg
sodium 191 mg
% RDI: -
calcium 6%
iron 11%
vit A 1%
folate 10%

Ingredients

• 1 cup (250 mL) large-flake rolled oats
• 1 cup (250 mL) buttermilk
• 1 cup (250 mL) whole wheat flour
• 1-1/2 tsp (7 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) ground cinnamon
• 1/4 tsp (1 mL) salt
• 1/3 cup (75 mL) liquid honey
• 1/3 cup (75 mL) vegetabIe oil
• 1/4 cup (50 mL) packed brown sugar
• 1 egg
• 1/3 cup (75 mL) roasted unsalted sunflower seeds

Details

Servings 12

Preparation

Step 1

Line muffin cups with paper liners or grease; set aside.

In large bowl, stir oats with buttermilk; let stand for 15 minutes. Meanwhile, in separate large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.

Whisk honey, oil, sugar and egg into buttermilk mixture; pour over flour mixture. Sprinkle with 1/4 cup (50 mL) of the sunflower seeds; stir just until dry ingredients are moistened.

Divide among prepared cups; sprinkle with remaining sunflower seeds. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, about 17 minutes.

Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely. (Make-ahead: Store in airtight container for up to 3 days or wrap individually and freeze for up to 2 weeks.)