Whole Wheat and Oat Morning Glory Muffins
3/4 cup of steviacane®
1 large egg
1/4 cup of grapeseed or other healthy oil
2 teaspoons of vanilla extract
2 teaspoons of cinnamon
1/2 teaspoon of salt
1 1/2 cups of low fat buttermilk
1/2 cup of orange juice
2 cups of quick cooking oats (not instant or old fashioned)
1 cup of whole wheat flour (Spoon and sweep method*)
1 1/2 teaspoons of baking soda
1 apple cut in pieces
1 cup of carrots, grated
1/2 cup of raisins
1/2 cup of walnuts, chopped
1/2 cup of unsweetened coconut flakes
*Using a spoon, fill a measuring cup with flour until the required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack the flour resulting in too much flour required for the recipe.)
Preheat the oven to 375°F.
1. If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.
2. In a large bowl, whisk the egg and oil until smooth. Add the vanilla extract, cinnamon, salt, Steviacane®, buttermilk, orange juice and whisk smooth.
3. Add the oats and let the batter sit for 10 minutes to soften the oats. After the 10 minute rest, combine the whole wheat flour and baking soda and mix into the batter using a spatula.
4. Fold in the apple pieces, grated carrot, raisins, walnuts and coconut flakes. Fill the muffin pans 3/4 full. Do not overfill as this may cause poor rising. 5. Place in the oven and bake until the center of the muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.
Serves: 14-18 muffins
Courtesy of Steviacane®.Enjoy other stevia recipes.