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April Recipe

Apr 3, 2012

Dr. Janet’s Oatmeal Raisin Muffins

Nonstick cooking spray

1/4 cup raisins

2 tablespoons water

1/2 cup whole wheat flour

Mix the dry ingredients the night

1/4 cup all-purpose flour

1/4 cup quick-cooking rolled oats

before then finish the batter in the

1/4 cup packed light brown sugar

morning to start your day with a

1/2 teaspoon baking powder

freshly baked muffin.

1/4 teaspoon ground cinnamon

1/2 cup unsweetened applesauce

1/4 cup fat-free milk

2 large egg whites

1 tablespoon flax seed oil

Preheat oven to 375°F. Lightly coat six 2 1/2-inch muffin cups with nonstick cooking

spray or line with paper bake cups and coat insides of paper cups with nonstick

cooking spray; set aside. Place raisins and water in a small microwave-safe bowl.

Cook on high power for 25 seconds. Let sit for 2 minutes to plump the raisins.

In a medium bowl, stir together flours, oats, brown sugar, baking powder, and

cinnamon. Make a well in the center of the flour mixture and set aside. Combine

applesauce, milk, egg whites, flax seed oil, and raisins. Add to flour mixture; stir just

until incorporated. Don’t over mix. Spoon batter into prepared muffin cups filling each

about three-fourths full.

Bake for 20 to 22 minutes or until lightly browned and the muffin is firm in the middle.

Cool in pan on a wire rack for 5 minutes. Remove from pan and serve warm.


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