Thursday, May 5, 2011

Scottish Oat Breakfast Muffins

The Other Williams loves these filling muffins for breakfast. I normally bake them in double batches and we freeze them. They are just PACKED with goodness and the flavor is really delicious.

There are a lot of ingredients in this one but that is what makes them so nutritious! I highly recommend getting your ingredients from the bulk section of your local health food store (like Whole Foods). This way you can get the exact amount you need for the recipe.

They aren't too sweet, which is why The Other Williams loves them and why they make a great breakfast. Hope you'll give these guys a try!

Scottish Oat Breakfast Muffins

Servings: 12 Muffins

3/4 cup Whole Wheat Pastry Flour
3/4 cup Bobs Red Mill Whole Grain High Fiber Cereal
1/2 cup Brown sugar
1 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Baking Soda
1/3 cup Banana, mashed
1/2 cup plain yogurt
1 whole Egg
2 tbsp Vegetable Oil
1/2 tsp Vanilla
1/2 cup shredded Carrot
1/2 cup chopped Dates
1/2 cup chopped Walnuts

Mix together dry ingredients. Mix liquid ingredients in separate bowl. Combine the two mixtures and stir till moistened. Fold in carrot, dates, and walnuts.

Lightly grease or line muffin tin with paper cups. Fill 2/3 full. Bake at 400F for 18-20 min.

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