Ingredients:
- 2 cups & 1 tbsp Quaker Oats
- 1 cup ground oats
- ? cup all-purpose flour
- 2 tsp baking powder
- ? tsp salt
- 1 cup non-fat milk
- 3 tbsp honey
- ¼ cup almond butter
- 1 tbsp canola oil
- 1 large egg
- 1 ½ tbsp sliced almonds
Preparation: Heat oven to 400°F. Lightly spray 12 medium muffin cups with cooking spray or line with paper baking cups. Place 1 cup oats in blender or food processor container and process until oats are finely ground. In large bowl, combine, ground oats, remaining 2 cups oats, flour, baking powder and salt; mix well. In small bowl, combine milk, honey, almond butter, oil and egg; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Fill muffin cups. Sprinkle with remaining oats and the almonds, pressing lightly into batter. Bake 15 to 18 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
