Oat & Whole Wheat Muffins

Oat & Whole Wheat Muffins

Thanks to everyone for your comments on the last post - it was fun to share something other than food and to hear that I'm not alone.  We've had an incredible vacation with many family memories and it's been a really special time.  I'll try to put some more photos up at some point, but for now, back to regularly scheduled programming :)  

While I was staying away from sugar, I made these muffins.  At the time, I didn't realize that sucanat is really sugar . . . just in a more natural form.  This is the least processed form of sugar cane that you can easily bake with and is lower on the glycemic index than refined sugar.  Thanks, Nicole for the jar of sucanat you gave me!  I'm definitely going to use it regularly.  The easiest way to begin using sucanat is by doing a straight substitution for brown sugar.  I thought these muffins might turn out like hockey pucks or something but they were surprisingly light and moist.  The raisins were terrific and other dried fruits (or nuts) would be good too.

Oat & Whole Wheat Muffins (makes 1 dozen)

• 1 cup rolled oats
• 1 cup buttermilk
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup sucanat
• 1/2 cup applesauce
• 1 egg
• 1/2 cup raisins

Soak oats in buttermilk for 2 hours.  Add the applesauce, sucanat, and egg.  Stir the rest of the ingredients together and add to the oat mixture.  Stir in raisins.  Bake at 350 for 15-18 minutes or until a tester comes out clean and the tops are browned.