Description

Wheat free, nutritious, and tasty muffins.

Ingredients

  • 1 cup WEM Organic Thick Rolled Oats
  • 1 cup buttermilk
  • 1/2 cup soy flour
  • 1 cup oat bran
  • 2 tablespoon WEM Organic Flaxmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar or Splenda No Calorie Sweetener
  • 1 egg, beaten
  • 2 tablespoons canola oil
  • 1/4 cup dried cranberries

Instructions

Hands-on Time: 10 minutes
Baking Time: 12 minutes
Total Time: 20-25 minutes
Yield: 24 mini muffins or 8 regular size muffins.

  1. In a small bowl, soak oats in buttermilk for 1 hour prior to preparing batter.
  2. Preheat oven to 400 degrees.
  3. Coat muffin pan with cooking spray.
  4. In a medium bowl, stir together dry ingredients.
  5. Add buttermilk-oat mixture, egg, oil, and cranberries stirring just until moistened.
  6. Spoon into 12 cup muffin pan*
  7. Bake for 12 minutes or until golden brown.
  8. * Fill any empty cups 1/2 full with water.