Even though breakfast needs to be fast, it doesn’t need to sacrifice nutrition. These muffins are chock full of oats to keep you energized without feeling guilty. br
Ingredients
1/2 cup old-fashioned oats
1/2 cup white whole wheat flour
1/2 cup all purpose flour
6 Tbsp. own sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg
6 Tbsp. milk
2 Tbsp. vegetable oil
Directions
Preheat oven to 400 degrees and line a muffin tin with paper liners. In a bowl, combine oats, flours, own sugar, baking powder and salt. In another bowl, whisk together egg, milk and vegetable oil. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide evenly into muffin tins, 3/4 to the top. Bake for 16 minutes until cooked through. Cool on a wire rack.
Yields 6
--Kim Cooper--
