Oatmeal Buttermilk Muffins
Moist, delicious and loaded with dates and nuts, these muffins are great any time of the day.
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup Splenda® Granulated No Calorie Sweetener
1/4 cup canola oil
1 cup fat-free buttermilk
1 tablespoon pineapple juice
1 teaspoon vanilla extract
1/2 cup old-fashioned rolled oats
3/4 cup chopped dates
1/2 cup chopped walnuts
1/4 cup raisins
- Preheat oven to 350°F (175°F). Place paper baking cups in muffin pans; coat with vegetable cooking spray.
- Combine flour, baking powder and soda, cinnamon and salt. Set aside.
- Beat eggs and Splenda® Granulated Sweetener on high speed with an electric mixer for 5 minutes. Reduce speed to medium. Gradually add oil, buttermilk, pineapple juice and vanilla, beating until blended, about 1 minute. Add flour mixture. Beat on low speed until blended, about 1 minute. Stir in oats, dates, nuts and raisins. Spoon into prepared muffin pans; filling 3/4 full.
- Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately and cool on wire rack.
Makes 10 muffins.
Nutritional Information Per Serving (1/10 of recipe; 1 muffin): Calories 220 | Calories from Fat 120 | Fat 14g (sat 6g) | Cholesterol 55mg | Sodium 190mg | Carbohydrates 20g | Fiber 1g | Sugars 3g | Protein 5g.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.