South Beach Muffins

Lately I've been making muffins regularly and freezing them. I started doing this in February to get ready for the arrival of our new baby, just to have a ready snack on hand for family members. My husband started taking a few with him to work, as his lunch. He absolutely loved having muffins always available in the freezer. He quickly took possession over the muffin stash in the freezer. :) Since he loved it so much, I started to make double batches of a different muffin recipe every week, to replenish his stash. His favorites so far are these South Beach Muffins and my Cape Cod Muffins.

I received this recipe from a friend, Laura B., a few years ago. It is awesome! I love the walnuts and craisins in them, and with the whole grain oats, whole wheat and applesauce substituted for much of the oil, these are quite healthy for you too! I have to say that these muffins are so yummy they are actually addicting~ You can't stop with just one! They are delicious!

South Beach Muffins

submitted by Erin ~  The Sisters Cafe

printable recipe here

Bowl One:

2 c. whole grain oats

2 ½ c. lowfat buttermilk

1 c. unsweetened applesauce

1 c. or one 6-oz bag of dried cranberries

Bowl Two:

2 ½ c. whole wheat flour

3 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 1/3 c. chopped walnuts

1 scant tsp. salt

Bowl Three:

2 eggs, beaten

2 c. sugar (or splenda, although I’ve never tried it)

4 tsp vanilla

2/3 c. canola oil

Preheat oven to 375°. Add bowl one to bowl three and mix well. Add bowl two and mix just enough to moisten. DO NOT OVERMIX. Fill muffin tins 2/3 full and bake for 20 or so minutes, or until a toothpick inserted comes out clean or with defined moist crumbs on it. Makes 2 dozen.