Plum Oatmeal Muffins

Next up in the Plum Parade - muffins.  And I still have LOTS of plums remaining.  I used 2% buttermilk and 1% yogurt, so the muffins I made were slightly lower calorie than represented below.  In addition, by using 2-inch muffin cups and a standard spring loaded ice cream sized scoop that filled them almost level with the top, I made 18 muffins.  These muffins are not sweet in the least - closer to the taste of a baked oatmeal with fruit.  In fact, they would be good warmed, broken and served in a bowl with a touch of milk.

1 Cup Buttermilk                                                               3/4 Tsp Baking Soda

  2 Tbl Buttermilk                                                              1/4 Tsp Salt

  1 1/2 Cups Flour                                                              1/2 Tsp Cinnamon

  1/2 Cup Wheat Flour                                                       1/4 Tsp Nutmeg

  1 1/2 Cups Old Fashion Oatmeal                                      1 Cup Plums, Unpeeled And Chopped

  1/3 Cup Light Brown Sugar                                              1/4 Cup Yogurt

  2 1/2 Tsp Baking Powder                                                 2 Tbl Vegetable Oil

Heat oven to 350 degrees.  Line muffin tins with oil OR paper liners.  Set aside.

In a large bowl, mix flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.  Set aside.

In a medium bowl, combine buttermilk, yogurt and vegetable oil.  Pour over dry ingredients, add plums and stir until just  combined.

Scoop into your prepared muffin pan(s) and bake for 25 - 30 minutes.

Per Muffin: 146 Cal (17% from Fat, 12% from Protein, 72% from Carb); 4 g Protein; 3 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 27 g  Carb; 2 g Fiber; 6 g Sugar; 75 mg Calcium; 2 mg Iron; 173 mg Sodium