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Oatmeal Buttermilk Muffins recipe

Moist and delicious, these muffins aregreat any time of the day

Recipe: Oatmeal ButtermilkMuffins

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup canola oil
1 cup fat-free buttermilk
1 tablespoon pineapple juice
1 teaspoon vanilla extract
1/2 cup old-fashioned rolled oats
3/4 cup chopped dates
1/2 cup chopped walnuts
1/4 cup raisins

  • Preheat oven to 350°F (175°F).Place paper baking cups in muffin pans; coat with vegetable cookingspray.
  • Combine flour, baking powder and soda,cinnamon and salt. Set aside.
  • Beat eggs and SPLENDA® GranulatedSweetener on high speed with an electric mixer for 5 minutes.Reduce speed to medium. Gradually add oil, buttermilk, pineapplejuice and vanilla, beating until blended, about 1 minute. Addflour mixture. Beat on low speed until blended, about 1 minute.Stir in oats, dates, nuts and raisins. Spoon into prepared muffinpans; filling 3/4 full.
  • Bake 20 to 25 minutes or until cake testerinserted in center comes out clean. Remove from pans immediatelyand cool on wire rack.

    Makes 10 muffins.

    Nutritional Information Per Serving (1muffin): Calories 220 | Calories from Fat 120 | Fat 14g (sat6g) | Cholesterol 55mg | Sodium 190mg | Carbohydrates 20g | Fiber1g | Sugars 3g | Protein 5g

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at

    Oatmeal Muffins

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