Lower Fat Oatmeal Cinnamon Muffins

Another to add to my addiction of muffins! I did use brown sugar instead of white and the brown sugar I used was Splenda. Also I subbed some of the AP flour for ww flour. I did add a 1/3 cup of mini chocolate chips though for a bit of a treat! Still lower in fat and carbs than other muffins and with the oats and ww flour you are filled up so they can be used as breakfast with a nice glass of milk or cup of coffee!!


1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tsp cinnamon or more to your liking
1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a small bowl, combine milk and oats; let soak for 15 minutes.
3. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder, cinnamon and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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