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Rolled Oats Muffins

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Recipe

 

Yield

10 servings

Prep

25 min

Cook

20 min

Ready

75 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups rolled oats
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¼ cup milk, sweetened condensed
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¾ cup water
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2 tablespoons light corn syrup
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2 large eggs
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½ teaspoon salt
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¾ cup all-purpose flour
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4 teaspoons baking powder
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2 tablespoons vegetable oil
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Ingredients

Amount Measure Ingredient Features
355 ml rolled oats
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59 ml milk, sweetened condensed
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177 ml water
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3E+1 ml light corn syrup
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2 large eggs
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2.5 ml salt
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177 ml all-purpose flour
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2E+1 ml baking powder
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3E+1 ml vegetable oil
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Directions

Pour hot water and condensed milk over rolled oats and let stand ½ hour.

Add sirup, cooking oil, and beaten egg yolks.

Sift flour, measure, and sift with baking powder and salt.

Add to first mixture. Beat only until smooth.

Fold in stiffly beaten egg whites.

Fill well-oiled muffin tins ⅔ full.

Bake in hot oven (425 F) 20 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 19927% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 146mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 14g
Vitamin A 1% Vitamin C 0%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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