1 cup oats, rolled (raw)
1 cup buttermilk
1/2 cup brown sugar firmly packed
1/2 cup salad oil
2 each egg whites
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup dates pitted
1/2 cup pecans chopped
Instructions
In a large bowl, mix oats, buttermilk, sugar, 1/2 cup salad oil and egg whites. In another bowl, mix flour, baking powder, baking soda, dates and pecans. Add the flour mixture to the buttermilk mixutre, stir until evenly moistened.
Equally fill 12 to 15 oiled or paper-lined muffin cups with batter. Bake in 375* oven until well browned - 20 to 25 minutes.
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Yields: 15 Servings
Sunset Jan 99 p. 125
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