Categories: bread, breakfast

Ingredients

• 3 tb margarine, room temp
• 2 tb Splenda brown sugar
• 2/3 c Splenda Granular + 1 tb
• 1 egg + 1 egg white
• 1 c uncooked old-fashioned oats (not quick-cooking)
• 3/4 c all-purpose flour
• 1/2 c whole-wheat pastry flour
• 1/4 c nonfat dry milk
• 1 tsp baking powder
• 3/4 tsp baking soda
• 2 tsp cinnamon
• 3/4 c 1% milk

Directions

1. eheat oven to 350. Spray standard 12-cup muffin tin with nonstick cooking spray.

2. In a large bowl, cream margarine and 1 tb brown sugar with electric mixer until light and creamy. Beat in 2/3 c Splenda. Beat in egg, then egg white. Set aside.

3. a medium bowl, combine oats, both types of flour, dry milk, baking powder, baking soda, and 1.5 tsp cinnamon. Using a large sppon or spatula, lightly stir 1/2 of the flour mixture into the creamed mixture. Stir in 1/2 of the milk. Repeat with the rest, stirring just until blended.

4. Spoon batter into prepared muffin tins.

5. For topping, combine 1 tb brown sugar, 1 tb Splenda, and 1/2 tsp cinnamon. Sprinkle over muffins.

6. Bake for 20 mins or until center springs back when lightly touched. Cool for 5 mins before removing to a wire rack.

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