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Oat Flour Muffins

  • 1/3 cup milk--soy, rice, dairy etc.

  • 1 teaspoon vinegar
  • 1 tablespoon vegetable oil
  • 2 tablespoons honey or molasses
  • 1 egg
  • 1/4 teaspoon salt
  • 1 cup oat flour--make by buzzing oatmeal in blender or coffee grinder (see note)
  • 1-1/4 teaspoon baking powder
  • 1 teaspoon cinnamon

1. Preheat the oven to 400°. Coat 6 muffin cups with cooking spray or oil them lightly.

2. Combine the milk, vinegar, oil, honey, egg & salt in a medium-sized bowl. Mix smooth.

3.  Add the oat flour, baking powder and cinnamon to the wet ingredients. Stir again.

4. Divide the batter evenly among the muffin cups. Fill them a little over half full. 

5.  Bake at 400° for 15 to 18 minutes. Muffins will be lightly browned and risen. These muffins do not rise as high as rice muffins or wheat muffins, but they have a lovely texture good flavor.

6. Makes 6 servings.

Per Serving (excluding unknown items): 125 Calories; 4g Fat (31.1% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 184mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Notes

  1. Oatmeal Raisin Muffins. Add 1/3-cup of raisins in step 3. Proceed as directed. These are my family's favorites. Great for filling hungy tummies that need a healthy snack. We usually double the recipe to make a dozen muffins.

  2. Apple Oatmeal Muffins. Chop 1 small apple into 1/4-inch dice. Leave the peel on for the most fiber. Add the chopped apple in Step 3. Proceed as directed.

  3. To Make Oat Flour. Place 1-1/4 cups rolled oats in a blender or food processor or coffee grinder. Process until powdery. Makes 1-cup oat flour.


 

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