Wholesome Oat Muffins

This recipe comes from the South Beach Diet Cookbook. I bought the cookbook years ago and this is the only recipe that I still make. I find the muffins delicious and especially good with a smoothie on the side. :o) I made a batch of them today and froze them for later use.

Wholesome Oat Muffins
3/4 cup + 2 tablespoons oats
1 cup buttermilk
1 1/4 cups white whole wheat flour or whole grain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup chopped walnuts
1/3 cup canola oil
1 egg, beaten
1/3 cup brown sugar substitute (I am not into substitutes and use regular brown sugar)
1 teaspoon vanilla

Preheat the oven to 425 degrees F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups.
In a small bowl, combine 3/4 cup of the oats and the buttermilk. Let soak for 30 minutes.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and walnuts.
In a large bowl, stir together the oil, egg, brown sugar substitute, and vanilla until well blended. Stir in the oat mixture. Stir in the flour mixture until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full (I don't use muffin cups, just put them directly in the pan). Sprinkle the remaining 2 tablespoons oats over the muffins. Bake for 11 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

Makes 12 muffins at 180 calories each!