Oatmeal Buttermilk Muffins

Oatmeal Buttermilk Muffins

3

"Moist, chocolaty and delicious. These muffins are great any time of the day."

Ingredients

45 m servings 243 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F. Place paper baking cups in muffin pans; coat with vegetable cooking spray.
  2. Combine flour, baking powder and soda, cinnamon and salt. Set aside.
  3. Beat eggs and SPLENDA(R) Granulated Sweetener on high speed with an electric mixer for 5 minutes. Reduce speed to medium. Gradually add oil, buttermilk, pineapple juice and vanilla, beating until blended, about 1 minute. Add flour mixture. Beat on low speed until blended, about 1 minute. Stir in oats, dates, nuts and raisins. Spoon into prepared muffin pans; filling 3/4 full.
  4. Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately and cool on wire rack.
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Footnotes

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  • Serving Size: 1 muffin
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Reviews

3
  1. 4 Ratings

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Moist and tasty. Dates are a nice touch.

Good and solid, nice apple flavor but not too sweet. They were more hearty than desert-ish.

Excellent. Hearty, whole-grain deliciousness!! Presentation also very nice.