The weekends are a perfect time to bake. I love to make muffins because it is then pre-portioned out for you! Make these on a Sunday morning and you have a delicious and healthy breakfast on the go for the rest of the week. If using frozen blueberries, toss them with flour before adding to the batter – this will keep them from turning the batter purple!
1 2/3 cups quick-cooking oats
2/3 cup all-purpose flour
1/2 cup whole-wheat flour
3/4 cup packed light brown sugar
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 tsp grated lemon rind
2 large eggs
2 cups frozen blueberries
2 Tbsp all-purpose flour
2 Tbsp granulated sugar, if desired
1. Preheat oven to 400 degrees F.
2. Place oats in a food processor; pulse 5-6 times or until oats resemble coarse meal. Place in a large bowl.
3. Add all-purpose flour, whole wheat flour, brown sugar, cinnamon, baking poweder, baking soda, and salt to oats – stir well. Make a crater in the center of the mixture
4. Combine buttermilk, oil, lemon rind, and eggs – stir well. Add to flour mixture and stir just until moist (don’t over-stir or tunnels will form in the muffins during baking.)
5. Toss berries with remaining 2 Tbsp flour and gently fold into batter.
6. Spoon batter evenly into 16 muffin cups coated with cooking spray or muffin paper liners. Sprinkle 2 Tbsp granulated sugar evenly over batter if desired.
7. Bake at 400 degrees for 20 minutes or until muffins spring back with touched lightly in center. Remove from pans immediately, place on a wire rack to cool. Store in an air-tight container.
Yield: 16 servings (1 muffin)
Nutrition Information per Serving: 190 calories, 5 g total fat, 0.6 g saturated fat, 4.2 g protein, 33.3 g carbohydrate, 2.4 g fiber, 23 mg cholesterol, 248 mg sodium
Adapted from a recipe in Cooking Light, August 2010