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Chef Keith Blauschild’s Oatmeal Raisin Muffins

Excerpted with permission from Prevent a Second Heart Attack by Janet Bond Brill ©2/2011. http://drjanet.com/
Servings 6
Calories 157 kcal
Author Chef Keith Blauschild/Janet Bond Brill

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

Instructions

  1. 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.
  2. 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.