Ingredients
- 3 tb margarine, room temp
- 2 tb Splenda brown sugar
- 2/3 c Splenda Granular + 1 tb
- 1 egg + 1 egg white
- 1 c uncooked old-fashioned oats (not quick-cooking)
- 3/4 c all-purpose flour
- 1/2 c whole-wheat pastry flour
- 1/4 c nonfat dry milk
- 1 tsp baking powder
- 3/4 tsp baking soda
- 2 tsp cinnamon
- 3/4 c 1% milk
Directions
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eheat oven to 350. Spray standard 12-cup muffin tin with nonstick cooking spray.
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In a large bowl, cream margarine and 1 tb brown sugar with electric mixer until light and creamy. Beat in 2/3 c Splenda. Beat in egg, then egg white. Set aside.
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a medium bowl, combine oats, both types of flour, dry milk, baking powder, baking soda, and 1.5 tsp cinnamon. Using a large sppon or spatula, lightly stir 1/2 of the flour mixture into the creamed mixture. Stir in 1/2 of the milk. Repeat with the rest, stirring just until blended.
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Spoon batter into prepared muffin tins.
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For topping, combine 1 tb brown sugar, 1 tb Splenda, and 1/2 tsp cinnamon. Sprinkle over muffins.
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Bake for 20 mins or until center springs back when lightly touched. Cool for 5 mins before removing to a wire rack.