Making Life (or at Least Mealtime) Easier, Volume Twenty-One

We eat a lot of muffins around here.  Paired with a fruit and protein smoothie (which I love to make for breakfast in the morning), it's a quick, tasty breakfast.  These are a particular favorite.  Except for two of my kids, who picks the carrot shreds out.  And then I make the two of them eat the shreds separately, cuz I'm mean like that.

1¼ cup	Flour
2 teaspoons	Baking powder
½ teaspoon	Baking soda
½ teaspoon	Ground allspice
1½ cup	Low-fat granola cereal
¼ cup	Firm-packed brown sugar
1 cup	Low-fat buttermilk
	Whites of 2 eggs
2 tablespoons	Veg. oil
1 cup	Shredded carrots

Heat oven to 400 degrees. Spray twelve 2 1/2" muffins with vegetable cooking spray. Stir flour, baking powder, baking soda and allspice until blended. Mix cereal, brown sugar and buttermilk in a large bowl. Let stand 5 minutes for granola to soften. Stir in egg whites, oil, and carrots. Stir in flour mixture just until blended. Spoon batter evenly to top of prepared muffin cups. Bake 20 minutes or until lightly browned

Comments

[Kai]

Yum! I'll have to try these. I make your PB&J muffins all the time and LOVE them!

[Headless Mom]

Mmmm. I'm trying these!

[HeatherL]

The muffins sound great, but what do you do with the rest of the the quart of buttermilk? :)

Just wanted to thank you for the Spicy Cheeseburger Soup recipe. It is wonderful! I made it for our SuperBowl party and should have made a double batch. So yummy and easy! I'm sure my husband will be asking for again it later this week.

Oh and here wishing you extra good luck to make up for all the bad.

[Mrs. Fun]

Could you replace the oil with applesauce?
these sound so yummy, thanks for sharing.

[heartfull]

They are in the oven! The batter was yummy, so I'm going to post the modifications I had to make since I didn't have granola on hand. Maybe others might need the same thing:

I used 1 1/2 Cups of Old Fashioned Oats with 1/2 Cup brown sugar. I mixed it with the buttermilk and let it soak. I then added a 1/4 cup of oil to make up for the lack of fat.

I'm thinking I probably should have used Quick Coooking Oats, though...

Finally, I threw in the whole egg because we like eggs around here...

If they don't turn out, I'll re-comment. Otherwise, assume the muffins were as yummy as the batter!

[kyoot]

They do look good. I'm just getting back now, was going to ask yesterday where my "making life easier was" because I had only read yesterday's Wondering :)

[Pat]

You can use SACCOS dried buttermilk in any recipe calling for buttermilk; then you don't have to worry about partial cartons sitting unused in the regrigerator.
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SACO 's Buttermilk Blend stores up to several years when kept refrigerated after opening. It can be used in nearly any recipe calling for liquid buttermilk or soured milk. SACO 's Buttermilk Blend is available in 12 and 16 ounce canisters, or our convenient box that contains 4/1-cup envelopes.

http://www.sacofoods.com/culteredbuttermilkblend.html