Blueberry Oatmeal Muffins

To keep muffin batter from turning purple, toss frozen blueberries with flour before adding them to mix. To add more nutrients and fiber to baked goods, substitute half of the all-purpose flour called for whole-wheat flour. If you don’t have buttermilk on hand, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir and let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

Ingredients:
1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2.33 ounces whole-wheat flour (about 1/2 cup)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

Preheat oven to 400°. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist. Toss berries with 2 tablespoons flour, and gently fold into batter.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Yields 16 muffins.

Nutrition information per serving: 190 calories, 5 gm fat, (0.6 mg sat fat, 1.2 gm poly fat, 2.4 gm mono fat), 23 mg chol,  248 mg sodium, 33.3 gm carb, 2.4 gm fiber, 4.2 gm protein

Recipe available at: http://www.myrecipes.com/recipe/blueberry-oatmeal-muffins-0

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