Recipe: Delicious Make-Ahead Oatmeal Raisin Muffins

Mix the dry ingredients the night before then finish the batter
in the morning to start your day with a freshly baked muffin.
Food weight: 1.5

Ingredients

Nonstick cooking spray
1/4 cup raisins
2 tablespoons water
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup quick-cooking rolled oats
1/4 cup packed light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/2 cup unsweetened applesauce
1/4 cup fat-free milk
2 large egg whites
1 tablespoon flax seed oil

Directions

Preheat oven to 375°F. Lightly coat six 2 1/2-inch muffin cups
with nonstick cooking spray or line with paper bake cups and
coat insides of paper cups with nonstick cooking spray; set
aside. Place raisins and water in a small microwave-safe bowl.
Cook on high power for 25 seconds. Let sit for 2 minutes to
plump the raisins.
In a medium bowl, stir together flours, oats, brown sugar,
baking powder, and cinnamon. Make a well in the center of
the flour mixture and set aside. Combine applesauce, milk,
egg whites, flax seed oil, and raisins. Add to flour mixture; stir
just until incorporated. Don’t over mix. Spoon batter into
prepared muffin cups filling each about three-fourths full.
Bake for 20 to 22 minutes or until lightly browned and the
muffin is firm in the middle. Cool in pan on a wire rack for 5
minutes. Remove from pan and serve warm.

NUTRITION per muffin:
Food weight: 1.5 Calories: 157 Fat: 3 g (0 g EPA, 0 g DHA, 1 g ALA) Saturated Fat: <1 g
Cholesterol: < 1mg Sodium: 69 mg Carbohydrate: 30 g Dietary Fiber: 2 g Sugars: 13 g Protein: 4 g