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.
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
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