Buttermilk Oat Muffins Recipe

• 1 1/4 c. Whole wheat flour
• 3/4 c. Rolled oats
• 1 1/2 tsp Baking pwdr
• 1/2 tsp Baking soda
• 1/2 tsp Salt sm BOWL:
• 2 x Egg whites, beaten
• 1 c. Buttermilk
• 3 Tbsp. Honey
• 2 Tbsp. Canola oil

1. INTRO: Tender and just slightly sweet.
2. Serve with spicy or possibly chunky soups and stews.
3. VARIATION: Add in a few minced walnuts or possibly pecans.
4. OVEN 350F Degrees.
5. BIG: Combine first dry ingredients in a mixing bowl and stir together.
6. SMALL: In another bowl, beat together the remaining ingredients.
7. Slowly pour the wet ingredients into the dry and stir vigorously and quickly till well combined.
8. Divide the batter among 12 paper-lined (or possibly sprayed) muffin tins.
9. Bake 15 to 20 min, or possibly till the tops of the muffins are golden brown and a toothpick inserted into the center of one tests clean.
10. Cold on a rack, then store in an airtight container as soon as the muffins are at room temperature.

whole wheat flour, rolled oats, baking pwdr, baking soda, salt, egg whites, buttermilk, honey, canola oil

Taken from cookeatshare.com/recipes/buttermilk-oat-muffins-96038 (may not work)