I'm a firm believer that if you can substitute an ingratiate for something else that is equal to what is called for, I do. Now the original recipe came from a cookbook that I had called Cooking Light way to bake. Of course, I didn't have all the ingredients that it called for so I substituted a few and they worked out just as well.
Ingredients
1 2/3 cups quick-cooking oats
1 1/2 cups all-purpose flour
3/4 cups packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat milk with 1 tablespoon apple cider vinegar (this is to make the buttermilk it calls for)
1/4 sunflower oil
1 teaspoon lemon extract
2 large eggs
1 small container of fresh blueberries
Preheat oven to 400 degrees. Place oats in a food processor and pulse until oats resemble coarse meal and place in a large bowl. Measure out the flour and add flour and the next 5 ingredients to the oats and stir well. Make a well in the center of the mixture and combine the milk and apple cider vinegar, oil, lemon extract, and eggs to the mixture and still just until moist. Toss blueberries in and gently fold them into batter. Spoon batter into muffin cups and bake in a 400-degree oven for 20 minutes or until muffins spring back when touched lightly in the center. Take muffins out and let cool.
Let me know how yours turned out.
Cheers
~Canadian Girl