I scored a little victory in my battle of the bulge yesterday morning when I stepped on the scale and discovered that I've lost 12 pounds since my birthday last month. That puts me at 215 which is two pounds less than my previous high in 1987.
I know that oatmeal is supposed to lower cholesterol, but I don't like oatmeal unless it is in an oatmeal cookie. For a quick breakfast I decided on oatmeal muffins. After trying out several recipes I have landed on a combination of them and now consider it my own.
Healthy Oatmeal-Raisin Muffins
· 2 egg whites—can substitute 2 tsp cornstarch, but use honey in place of brown sugar.
· ¾ cup of milk
· ½ cup vegetable oil
· ¼ cup wheat germ
· ¾ cup oatmeal—soak in milk for a while first, if old fashioned oats are used, soak longer.
· 3/4 cup whole wheat pastry flour
· ¼ cup unbleached white flour
· 2 tsp. baking powder
· 3 Tbsp. brown sugar
· 1 tsp. salt
· 1 tsp. Cinnamon
· 1 tsp vanilla
· ¼ tsp. Nutmeg
· Two handfuls of raisins, dried cranberries or a combination
Heat oven to 400°. Grease bottoms of muffin cups or use muffin papers. Put dried fruit to soak in warm water while you measure dry ingredients. Drain dried fruit and stir into dry ingredients to coat. This will keep them from sinking to the bottom of the muffin. Beat egg, stir in milk, oil, and vanilla. Fold egg mixture into dry until moistened. Batter will be lumpy. Fill muffin cups about ¾ full. Bake until golden brown approx. 20 min. Remove from pan immediately.
· 2 egg whites—can substitute 2 tsp cornstarch, but use honey in place of brown sugar.
· ¾ cup of milk
· ½ cup vegetable oil
· ¼ cup wheat germ
· ¾ cup oatmeal—soak in milk for a while first, if old fashioned oats are used, soak longer.
· 3/4 cup whole wheat pastry flour
· ¼ cup unbleached white flour
· 2 tsp. baking powder
· 3 Tbsp. brown sugar
· 1 tsp. salt
· 1 tsp. Cinnamon
· 1 tsp vanilla
· ¼ tsp. Nutmeg
· Two handfuls of raisins, dried cranberries or a combination
Heat oven to 400°. Grease bottoms of muffin cups or use muffin papers. Put dried fruit to soak in warm water while you measure dry ingredients. Drain dried fruit and stir into dry ingredients to coat. This will keep them from sinking to the bottom of the muffin. Beat egg, stir in milk, oil, and vanilla. Fold egg mixture into dry until moistened. Batter will be lumpy. Fill muffin cups about ¾ full. Bake until golden brown approx. 20 min. Remove from pan immediately.
