Oat Dinner Muffins

Oat Dinner Muffins

Guessing at 2-3 points each

I came up with this recipe so that I'd have a quick, whole grain bread to eat with beans, soups, etc. Cornbread is really tasty, but since the corn is degerminated in the milling process, it is not a whole grain.

I majorly modified a basic muffin recipe from my trusty ol' Better Homes And Gardens Cook Book and came up with these sweet, delicious, whole grain dinner muffins. I completely eliminated cooking oil from the recipe to make it lower in fat and you can't even tell.

Ingredients:

• 1 cup white flour


• 3/4 cup rolled oats


• 1/4 cup flax seed meal


• 1/4 cup sugar (though, I think I will use a bit less next time)


• 2 tsp baking powder


• 1/4 tsp salt


• 1 beaten egg


• 3/4 cup milk

Directions:

• Spray muffin pan or line with paper baking cups.


• Preheat oven to 400.


• In medium bowl, combine flour, oats, flax seed meal, sugar, baking powder and salt. Make a well in the center of flour mixture.


• In another bowl, combine egg and milk.


• Add egg mixture to flour mixture and stir until just moistened (batter should be lumpy).


• Spoon batter into muffin pan. I used a 1/4 measuring cup and it only made 8 muffins vs. the 12 the original recipe stated it would yield.


• Sprinkle dry rolled oats on the top of muffin batter.


• Bake in 400 degree oven for about 20 minutes until a wooden toothpick inserted in centers come out clean.