What's better than a steaming bowl of porridge? How about a steaming bowl of porridge your kids will actually eat. Whether you're trying to sneak in a day's worth of fiber, or needing a quick breakfast treat that your family can enjoy on the go, these cinnamon-oatmeal muffins are destined to become a favorite.
Packed with oatmeal, whole wheat flour and plump, juicy raisins, these muffins are fairly low on sugar, and cook up moist and delicious. Eat them hot, eat them cold. No matter how you eat them, I think you'll agree....these muffins are just.right!
2 egg whites
1/4 c. olive oil
1/4 c. applesauce
1 c. oatmeal
1 1/3 c. whole wheat flour
1/4 c. brown sugar
1/4 c. honey
1/3 c. milk
1/2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1/2 c. raisins
In a large bowl, beat egg whites until stiff peaks form. Add remaining ingredients. Beat just until mixture is wet and all ingredients incorporated. Spoon into muffin tins prepared with cupcake lines. Bake in an oven preheated to 350 degrees for 19-22 minutes, or just until the tops of the muffins spring back to the touch.
Makes 12 muffins
