Whole Wheat Oatmeal Muffins

• 1 cup buttermilk
• 3/4 cup rolled oats (not instant or quick)
• 1 1/4 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 tablespoons Splenda Sugar Blend for Baking
• 2/3 cup walnuts, chopped
• 1 egg
• 1/3 cup canola oil
• 1 tablespoon molasses
• 1/4 cup milk (optional)

1. Mix oats and buttermilk. Let stand for 20 minutes.
2. Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking oil.
3. Place whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, and Splenda in a mixing bowl. Whisk until well combined. Stir in walnuts.
4. In a separate bowl, mix together egg, canola oil, and molasses. Add this mixture to flour mixture and stir well. The batter will be very thick. If it's too thick, add 1/4 cup milk.
5. Spoon batter into muffin tin. Bake for 15 minutes. Cool on wire rack for 5 minutes before turning muffins out of pan.

buttermilk, rolled oats, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, splenda sugar, walnuts, egg, canola oil, molasses, milk

Taken from www.food.com/recipe/whole-wheat-oatmeal-muffins-207396 (may not work)