Here is a recipe for yummy muffins! My husband and kids all love these; so much so that I double the recipe and then freeze about 1/2 of them. They taste great even once thawed, especially with a little bit of jam or fruit spread!
This is an adapted recipe from the South Beach Diet cookbook. I don't really care for sugar substitutes, especially if it is something my kids are going to be eating. So, my version of this recipe uses real brown sugar instead.
3/4 cup + 2 tablespoons oats
1 cup buttermilk
(if you do not have buttermilk, measure one Tablespoon of White Vinegar into a 1-Cup measuring cup, then fill to the top with milk)
1 1/4 cups whole wheat flour or whole grain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup chopped walnuts
1/3 cup canola oil
1 egg, beaten
1/3 cup brown sugar
1 teaspoon vanilla
Preheat the oven to 425°F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups.
In a small bowl, combine 3⁄4 cup of the oats and the buttermilk. Let soak for 30 minutes.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and walnuts.
In a large bowl, stir together the oil, egg, brown sugar, and vanilla until well blended. Stir in the oat mixture. Stir in the flour mixture until just combined. Do not overmix.
Divide the batter evenly among the 10-12 prepared muffin cups, filling them about 2/3 full. Sprinkle the remaining 2 Tablespoons oats over the muffins. Bake for 11 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.
Remove to the rack to cool completely.