The combination of oats and oat bran create a healthful grain muffin perfect for breakfast or as a snack. Prepare in the microwave for fresh, hot muffins anytime.
2 cups Quaker Oat Bran hot cereal, uncooked
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1/4 teaspoon nutmeg (optional)
1 cup skim milk
2 egg whites, slightly beaten
3 tablespoons vegetable oil
1 1/2 teaspoons vanilla
1/4 cup Quaker Oats (quick or old fashioned, uncooked)
1 tablespoon firmly packed brown sugar
Heat oven to 400° F. Line 12 medium muffin cups with paper baking cups. Combine oat bran, 1/3 cup brown sugar, flour, baking powder, salt and nutmeg. Add combined milk, egg whites, oil and vanilla, mixing just until moistened. Fill muffin cups almost full. Combine oats and remaining 1 tablespoon brown sugar; sprinkle evenly over batter. Bake 20 to 22 minutes or until golden brown.
Makes 1 dozen
To freeze muffins: Wrap securely in foil or place in freezer bag. Seal, label and freeze.
To reheat frozen muffins: Unwrap muffins. Microwave at HIGH about 30 seconds per muffin.