Ingredients
- 1 cup regular rolled oats
- 1 cup buttermilk
- 1/2 cup brown sugar - (firmly packed)
- 1/2 cup salad oil - (about)
- 2 lrgs egg whites
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup pitted dates chopped
- 1/2 cup chopped pecans
Make it step by step
- In a large bowl, mix oats, buttermilk, sugar, 1/2 cup salad oil, and egg whites.
- In another bowl, mix flour, baking powder, baking soda, dates, and pecans.
- Add flour mixture to buttermilk mixture; stir just until evenly moistened.
- Equally fill 12 to 15 oiled or paper-lined muffin cups (2 3/4 inches wide) with batter. Bake in a 375 degree oven until well browned, 20 to 25 minutes (15 to 20 minutes in a convection oven).
- Cool in pans for 5 minutes. Invert to remove muffins. Serve warm or cool.
- This recipe yields 12 to 15 muffins.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Pat Boydstun, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.