Friday, August 22, 2008

Eggology Egg White Recipe of the Day: Oatmeal Raisin Muffins

I love making muffins and cupcakes! Being their own little cake, contained in a wrapper, keeps them fresher and more moist than a cake that you slice up. Once a cake is sliced, the part exposed just becomes dry, and soon the whole cake is dry. No fun! The one issue I have with muffins and cupcakes, is that most recipes make one dozen or even two. That is too many for our small family - inevitably some of them end up going bad. And I know you can freeze them, but I just have to tell you - the freshness is never the same.

Sorry, my thought train has temporarily de-railed . . . Back to muffins. So I found a recipe that makes 7 mini-muffins or 3-4 regular size muffins. Excellent! I can whip up 4 muffins for breakfast or as an afternoon snack. No leftovers, no waste! Just some great homemade muffins that are good and good for you! Since they are protein-based, they are also great as a snack before you exercise.

1/2 cup oats
1/4 cup raisins
1/8 cup brown sugar (or substitute 1 tablespoon Splenda brown sugar)
1/2 teaspoon vanilla extract 1/2 teaspoon baking powder
shake of cinnamon and nutmeg
Optional (but recommended): add walnuts for an extra dose of protein and heart-healthy omega-3s

Preheat oven to 350 degrees.
Combine all ingredients in a mixing bowl.
Coat muffin tin with cooking spray. Divide mixture evenly among muffin cups (make sure to include all liquids).
Cook for 12-15 minutes.
Eggology is eggspanding our Recipes section. Do you use Eggology egg whites in any of your recipes? Send your favorite recipe to us - we'd love to try them out and feature them as our weekly recipe!

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