Mary Ann, the winner of our last contest, sent me some wonderful sugar free products from Walden Farms. One of them being this sweet Caramel Dip that she urged me to put into my muffins. I haven’t tried the chocolate syrup yet but if it’s anything like the caramel, I’m hooked! Thanks again, Mary Ann, they’re wonderful like you said!
CARAMEL SWIRL OAT BRAN MUFFINS
9 T of oat bran
1/4 cup quick oats (Consolidation/Stabilization-add 2 more T of oat bran if not)
1 t baking powder
1/2 T baking soda
2 t Splenda (I use 2 T Brown Sugar Blend)
2 T sugarfree vanilla pudding mix
1 t cinnamon
1 t vanilla
2 T lowfat buttermilk
2 t sugarfree maple syrup
a few tablespoons Walden Farms Caramel Dip
Mix all the dry ingredients in a bowl. Add the extract, syrup, buttermilk and eggs and whisk until smooth. Divide the mixture equally between 12 mini muffins in a tin sprayed with olive oil spray. Drop a 1/4 teaspoon of caramel dip in the middle of the batter and swirl around with a toothpick.
Bake in a preheated oven at 350 degrees for 12-15 minutes.