Currant Oat Muffins

  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 20 mins


1cup oat bran
2/3cup rolled oats
1/3cup whole wheat pastry flour
1/3cup unbleached flour
1/4cup chopped walnuts
3tablespoons dried currants
1tablespoon baking powder
1-- egg lightly beaten, or ¼ cup egg substitute
1-1/4cup buttermilk
1/4cup maple syrup
1tablespoon oil
1-1/2teaspoon vanilla


  1. In a large bowl mix the oat bran, oats, pastry flour, flour, walnuts, currants and baking powder.

  2. In a medium bowl thoroughly mix the egg, buttermilk, maple syrup, oil and vanilla.

  3. Pour the liquid ingredients over the dry ones, and mix with a rubber spatula until just combined, about 10 or 15 strokes.  Do not overmix.

  4. Lightly coat 12 muffin cups with no stick spray.  Spoon the batter into the cups.  Bake at 400F for about 20 minutes, or until the tops are lightly golden and rounded.  Cool on a wire rack before serving.

Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 0
  • Fat 4g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 160mg
  • Potassium 130mg
  • Carbohydrate 18g
  • Fiber 2g
  • Sugars 7g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 6%