Weight Watchers Oatmeal Raisin Muffins
Try this Weight Watchers Oatmeal Raisin Muffins recipe, or contribute your own.
Try this Weight Watchers Oatmeal Raisin Muffins recipe, or contribute your own.
- 1/4 teaspoon of salt
- 1/2 cup firmly packed brown sugar
- 1 cup of whole wheat flour
- 1/4 cup of all purpose flour
- 1 1/2 cups of quick-cooking rolled oats
- 2 teaspoons of baking soda
- 2/3 easpoon of pumpkin pie spice
- 3/4 cup of 1% milk
- 1/4 cup of water
- 1/3 up unsalted butter softened
- 1 teaspoon of vanilla extract
- 1/4 cup plus 2 tablespoons of unsweetened applesauce
- 1/2 cup of raisins
- 1/2 cup of walnuts or hazelnuts (optional)
- Carbohydrate 9.15506666666667 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0.0112 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (15g)
- Sodium 99.7058333333333 mg
- Sugar 9.15506666666667 g
- Trans Fat 0 g
- Calories 35 calories
Step-by-step
- Preheat the oven to 400 and line a muffin tin with liners.
- With an electric or stand mixer, beat butter, sugar, applesauce and vanilla until it is fluffy.
- In a separate bowl, combine both flours, salt, oats, baking soda and pumpkin pie spice.
- Add about â…“ of the flour mixture and the water to the butter mixture and mix.
- Add another â…“ of the flour mixture and the milk to the butter mixture and mix again.
- Pour in the last of the flour mixture and mix until moistened.
- Fold in the raisins and nuts, if you are using nuts.
- Spoon the batter into the muffin liners about â…” full.
- Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove muffins from tin, let cool and serve.
Replacing a portion of traditional fat with unsweetened applesauce alters the structural integrity of baked goods by introducing moisture without adding solid lipids. Whole wheat flour absorbs more liquid than all-purpose flour due to a higher protein content and fibrous bran layers, which directly impacts hydration levels during mixing. Combining quick-cooking rolled oats with both whole wheat and all-purpose flour creates a dense crumb structure that benefits from precise leavening management. Baking soda requires an acid source to activate properly and release carbon dioxide gas, which gives the batter necessary lift when subjected to a high oven temperature of 400 degrees Fahrenheit. Softening the unsalted butter ensures that mechanical incorporation with the brown sugar and applesauce traps tiny air pockets essential for a light texture. Alternating the addition of dry ingredients with liquids prevents gluten strands from overdeveloping, maintaining tenderness throughout the interior of each muffin. Folding the raisins and optional nuts gently at the final stage distributes heavy inclusions evenly without deflating the aerated batter. Monitoring the bake time between 15 and 20 minutes prevents excessive moisture loss, ensuring the crumb remains soft rather than dry. Inserting a wooden toothpick into the center serves as a reliable doneness indicator, signaling when structural proteins have fully set. Cooling the baked goods outside the tin stops residual thermal conduction from continuing the cooking process on the counter.
