Pumpkin Oats Muffins

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These yummy muffins are loaded with whole grains and still taste sweet and moist.

• 6 c. oat cereal flakes
• 2 tsp. salt
• 1 c. sugar
• 5 c. whole-wheat flour
• 5 tsp. baking soda
• 1 T. dried ground ginger
• 1 T. cinnamon
• 1 c. golden raisins
• 2 eggs, beaten
• 1 (15-oz) can pumpkin
• 2 tsp. vanilla
• 1 qt. low-fat buttermilk
• 3/4 c. canola oil
• Paper muffin cups

Preheat oven to 400 degrees F. Line 3 muffin pans with paper muffin cups. In a large bowl, mix together cereal, salt, sugar, flour, baking soda, ginger, and cinnamon. Stir in raisins. In a separate bowl, combine eggs, pumpkin, vanilla, buttermilk, and oil. Stir until blended. Mix wet ingredients with dry until batter just holds together. Do not overmix. Spoon batter into muffin cups (about 2/3 full). Bake for 17 minutes.

Tip:  Leftover muffins freeze well.

Makes 40 muffins

Nutritional Information Per Muffin:

• Calories: 162
• Fat: 5 g
• Carbohydrate: 27 g
• Protein: 4 g
• Saturated Fat: less than 1 g
• Cholesterol: 12 mg
• Fiber: 3 g
• Calcium: 43 mg

Recipe from the American Cancer Society