Sweet-Crunch Muffins Recipe

Name: Sweet-Crunch Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup regular rolled oats; 1 cup buttermilk; 1/2 cup firmly packed brown sugar; About 1/2 cup salad oil; 2 large egg whites; 1 cup whole-wheat flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 cup pitted dates, chopped; 1/2 cup chopped pecans

Servings: persons

1 cup regular rolled oats
1 cup buttermilk
1/2 cup firmly packed brown sugar
About 1/2 cup salad oil
2 large egg whites
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup pitted dates, chopped
1/2 cup chopped pecans

1
In a large bowl, mix oats, buttermilk, sugar, 1/2 cup salad oil, and egg whites.
2
In another bowl, mix flour, baking powder, baking soda, dates, and pecans.
3
Add flour mixture to buttermilk mixture; stir just until evenly moistened.
4
Equally fill 12 to 15 oiled or paper-lined muffin cups (2 3/4 in. wide) with batter. Bake in a 375u00b0 oven until well browned, 20 to 25 minutes (15 to 20 minutes in a convection oven).
5
Cool in pans for 5 minutes. Invert to remove muffins. Serve warm or cool.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup regular rolled oats, 1 cup buttermilk, 1/2 cup firmly packed brown sugar, About 1/2 cup salad oil, and more.

Yes, Sweet-Crunch Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet-Crunch Muffins

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