Almond Butter Muffins

These muffins look absolutely fab-u-lous and I bet they taste great too! From quakeroats.com.

Almond Butter Muffins

Ingredients:

3 cups plus 1 tablespoon Quaker ® Oats (quick or old fashioned, uncooked)
1/2 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
3 tablespoons agave nectar, honey, or pure maple syrup
1/4 cup almond butter
1 tablespoon canola oil
1 large egg, beaten
1 1/2 tablespoons sliced almonds


Directions:

Heat oven to 400°F. Lightly spray 12 medium muffin cups with cooking spray or line with paper baking cups. Place 1 cup oats in blender or food processor container and process until oats are finely ground. In large bowl, combine, ground oats, remaining 2 cups oats, flour, baking powder and salt; mix well. In small bowl, combine milk, agave, almond butter, oil and egg; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Fill muffin cups. Sprinkle with remaining oats and the almonds, pressing lightly into batter. Bake 15 to 18 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.


COOK NOTE: To freeze leftover muffins, place in freezer bag; seal securely. Freeze up to 2 months. To reheat in microwave oven, place muffin on microwave-safe plate. Microwave on high about 20 to 30 seconds for one muffin.