Breads

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Makes 6 muffins

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Makes 6 muffins

Oats, raisins and nuts add flavor and texture to these delicious breakfast treats.

Nutritional information per muffin: Calories 330 (49% from fat)
carb. 38g
pro. 4g
fat 18g
sat. fat 2g
chol. 30mg
sod.143mg
calc. 30mg
fiber 2g

Ingredients

½ cup golden raisins½ cup old-fashioned oats½ cup whole wheat flour1 teaspoon baking powder¼ teaspoon ground cinnamon⅛ teaspoon ground allspice⅛ teaspoon baking soda⅛ teaspoon salt1 medium banana, peeled and mashed1 large egg¼ cup honey2 tablespoons canola oil⅓ cup walnuts, coarsely chopped1 teaspoon sugar

Preparation

Place rack in Cuisinart® Exact Heat™ Convection Toaster Oven Broiler in position B and preheat oven to 425ºF on Convection Bake setting. Line 6 muffin cups with paper liners or foil baking cups. Place raisins in a small bowl and cover with hot water. Let sit for 10 minutes, drain and reserve. Combine oats, flour, baking powder, cinnamon, allspice, baking soda and salt in a medium mixing bowl. Make a well in the center and reserve. Combine banana, egg, honey and oil in a small mixing bowl and stir to combine. Add to dry ingredients and mix with a spoon just until dry ingredients are moistened; batter will be lumpy. Add raisins and nuts; stir just to combine. Fill prepared muffin cups with batter (fill almost to the top) and sprinkle tops with sugar. Bake until tops are lightly browned and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Press Start/Stop button. Remove from muffin pan and cool on wire rack.