Recipe Time!

I do love mini-muffins, I do. They are a perfect snack for the kids, easy to pack, and a nice treat with coffee in the afternoon. These little guys are flavorful, and the steel cut oats give them texture and crunch. This is a very basic recipe. You can substitute in whatever you like, but always be mindful of how that will affect your calories and fat. Adding cinnamon and allspice will give them a tasty kick for fall. Nutrition information comes from the recipe function of My Fitness Pal, an app I heartily recommend for tracking your meals. Enjoy!

Basic Mini Muffins

Preheat oven to 400 F.

Mix together:

1 cup skim milk

1 large egg

½ teaspoon vanilla

¼ cup canola oil

In a separate bowl, combine:

1 ½ cups all purpose flour

½ cup steel cut oats

½ cup brown sugar

1 tablespoon baking powder

½ teaspoon salt

Once combined, dump dry ingredients all at once into the milk mixture. Fold just until all ingredients are moistened – do not over-stir. Fill mini muffin cups about 2/3 full. Bake 10-15 minutes, until muffins are browned on top and spring back to the touch.

I get 36 muffins out of this recipe. I have a small cookie scoop – like a mini ice cream scoop – that I use to fill the cups. This is very convenient – cuts down on spill, and helps make them all the same size.

Calories 43

Fat 2g

Sodium 75 mg