Fiber, it moves me. And not in a poignant way (unless I happen to be reading a really touching piece of literature while I'm on the throne.)
For my age group, the daily recommended intake of fiber is somewhere in the vicinity of 25 grams. I try to reach that amount every day, but I'll admit it takes some serious menu planning. Oatmeal is an excellent source of fiber, and steel cut oats add an additional health benefit in that they carry a lower glycemic value than regular rolled oats. The nutritional value between the two is approximate, but their insulin reaction times are different, thus my blood sugar remains more stable with the steel cut oats.
Sooo... yesterday morning I made this HUGE batch of steel cut oatmeal. I had a canister that I knew had been around for many months and I thought it time to use it up. I chopped up some apples and threw them in the mix, and rounded out the recipe with some Splenda, cinnamon and maple extract. The result was a very tasty bowl of oatmeal indeed, but when I went to do the cleanup, I was left with at least two more servings in the pan. Waste not, want not (thanks Mom,) so I came up with this recipe for muffins. They're very moist, and they taste just like those packets of Maple Brown Sugar Quaker Instant Oatmeal I used to eat as a kid.
Steel Cut Oatmeal Muffins
1/2 cup steel cut oats
3 cups water
pinch of salt
2 apples, peeled, cored, diced
Bring water to boil in a medium saucepan. Stir in oats and apple pieces. Reduce heat to low. Simmer uncovered over low heat, stirring occasionally, for 25-30 minutes. Remove from heat and let cool.
Preheat oven to 400 degrees
Spray 12 count muffin tin with nonstick cooking spray
3/4 cup nonfat yogurt
1/2 cup egg substitute (Egg Beaters)
1 tsp maple extract
1 Tbsp cinnamon
1 cup Splenda
1/3 cup Splenda brown sugar
1 1/4 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Add the yogurt, egg, maple extract, cinnamon, and Splendas to the cooled oatmeal. Stir well to combine. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until all is incorporated. Do not overmixSpoon mixture into muffin tin. Bake for 20 minutes. Remove from oven and let sit for 5 minutes before removing muffins from pan.
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