Whole Wheat Oatmeal Muffins - cooking recipe

Ingredients

1 cup buttermilk
3/4 cup rolled oats (not instant or quick)
1 1/4 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons Splenda Sugar Blend for Baking
2/3 cup walnuts, chopped
1 egg
1/3 cup canola oil
1 tablespoon molasses
1/4 cup milk (optional)

Preparation

Mix oats and buttermilk. Let stand for 20 minutes.
Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking oil.
Place whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, and Splenda in a mixing bowl. Whisk until well combined. Stir in walnuts.
In a separate bowl, mix together egg, canola oil, and molasses. Add this mixture to flour mixture and stir well. The batter will be very thick. If it's too thick, add 1/4 cup milk.
Spoon batter into muffin tin. Bake for 15 minutes. Cool on wire rack for 5 minutes before turning muffins out of pan.