The holidays didn't really slow down my efforts at "healthy baking", but they did put a big crimp in my ability to experiment with new recipes. Every year, I make peanut butter cookies for my husband's work associates and when I say that, I mean that I make hundreds of cookies as he likes to give quite a few of his compatriots 5 cookies each. With all of that baking, I fell off of the regular posting bandwagon for this blog. Hopefully, I'll have the time to play with more recipes again.
I'm starting with a favored variation on my basic oatmeal muffin. It gives you the flavor of maple without the sugar or calories. It's light and delicious and goes great with a cup of tea or a mug of coffee for breakfast. Though I garnished these with half a walnut, the nutrition information is for muffins made without the garnish. If you add a half walnut, you'll need to add about 13 calories to the total for each muffin.
Maple Oatmeal Muffins (low-fat, sugar-free, whole grain):
3/4 cup rolled oats (not quick cooking)
1 cup unsweetened applesauce
1 medium egg
3/4 cup skim milk
1 tbsp. vegetable oil
1 tbsp. vinegar
1/4 tsp. salt
3/4 cup Splenda granular
1 tsp. maple extract (I use McCormick)
1 tsp. vanilla
1 cup whole wheat flour
1 tbsp. baking powder
- Spray the bottoms only of 6 muffin cups with cooking spray.
- Add the vinegar to the skim milk and allow to rest.
- Grind the oats in a food processor until relatively finely ground.
- Put the oats in a large bowl and add applesauce, egg, milk and vinegar, salt, Splenda, maple extract, and vanilla. Stir until well mixed.
- Sprinkle the whole wheat flour onto the oat mixture and gently stir to just moisten. Allow to rest for about 10-20 minutes.
- Add the baking powder and stir just until well mixed. Don't overwork the flour or the muffins will be tough.
- Spoon into the prepared tins and bake at 190 degrees for 35 minutes.
- Allow to cool for 15-30 minutes and run a butter knife around the edges of the tin to loosen the muffins. Gently tap the bottom if they stick.