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.