Apple Oatmeal muffin, using JC Apple Cinnamon Oatmeal breakfast
I have made this twice and very pleased. I do not like the texture of oatmeal but want to try to stay on the prescribed recommended menu as much as possible. My advisor said I should share.
Makes 1 large muffin.
Preheat oven 400 degrees
—Prepare muffin pan: use Pam cooking spray to spray one muffin space
—In a mixing bowl, blend these with a small whisk:
1 Jenny Craig Apple Cinnamon Oatmeal breakfast (not prepared)
1 tsp baking powder
1/4 tsp salt (or salt substitute, if your doctor restricts your intake)
—Add to mixing bowl, and blend with a spatula until just mixed (like you would a brownie mix)
1/2 T melted reduced fat butter or margarine
1/8 cup reduced fat milk* or 1/8 cup JC vanilla milk shake
Let the batter sit 1-2 minutes. It will thicken a little as the oats take up the moisture.
Put mix into muffin tin (Opt: add a quick dash of ground cinnamon to the top), and bake 16 minutes until edges just start to leave pan sides. It will rise some, but not as much as cake muffins.
Can be made the night before, refrigerated, then sliced to make a toast, eat right out of the fridge, or warmed slightly in the microwave.
*works equally well using milk or the JC vanilla shake
Adds: 1 good fat and 5/8th protein