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Ingredients45 m servings 239 cals
Original recipe yields 10 servings (10 muffins)
- Preheat oven to 350 degrees F. Place paper baking cups in muffin pans; coat with vegetable cooking spray.
- Combine flour, baking powder and soda, cinnamon and salt. Set aside.
- Beat eggs and SPLENDA(R) Granulated Sweetener on high speed with an electric mixer for 5 minutes. Reduce speed to medium. Gradually add oil, buttermilk, pineapple juice and vanilla, beating until blended, about 1 minute. Add flour mixture. Beat on low speed until blended, about 1 minute. Stir in oats, dates, nuts and raisins. Spoon into prepared muffin pans; filling 3/4 full.
- Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately and cool on wire rack.
- Serving Size: 1 muffin
Per Serving: 239 calories; 11.2 g fat; 30.9 g carbohydrates; 5.7 g protein; 39 mg cholesterol; 257 mg sodium. Full nutrition
ReviewsRead all reviews 3
Good and solid, nice apple flavor but not too sweet. They were more hearty than desert-ish.