Oatmeal Blueberry Muffins
Ingredients:
• 1 cup flour
• 1 1/2 cup quick cooking oats, uncooked
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup lowfat buttermilk
• 1/2 cup packed brown sugar
• 1/4 cup oil
• 1 egg, beaten
• 1 cup frozen blueberries
• 2 Tablespoons brown sugar
Instructions:
1) Preheat oven to 425°.
2) Combine flour, oats, cinnamon, baking
powder, baking soda, and salt; set aside.
3) Combine buttermilk, 1/2 cup brown sugar, oil
and egg in a medium bowl.
4) Add to the flour mixture, mixing just until
moist.
5) Fold in blueberries.
6) Fill paper lined cups 2/3 full with batter;
sprinkle with remaining 2 tablespoons brown
sugar.
7) Bake 20-25 minutes or until done.
Yeilds 12 muffins.
Tips and substitutions:
• If you don’t have buttermilk on hand
when you need it for baking, use this
easy substitute: For each cup of buttermilk,
place one tablespoon of lemon juice or
vinegar in a glass measuring cup and add
enough cold milk to equal one cup; stir and
let stand for five minutes before using.
• Substitute any fresh or frozen berries,
including Montana huckleberries,
blackberries, or raspberries.
Nutrition Analysis
Serving Size: 1 muffin Total Carb: 23 g
Calories: 120 Dietary Fiber: 2 g
Total Fat: 4 g Sodium: 116 mg
Calories from Fat: 27% Protein: 3 g
Saturated Fat: < 1.0 g Calcium: 34 mg
Trans Fat: 0.0 g Iron: 1.07 mg
Recipe Source
Used with permission from:
“The Best of Simply Colorado Cookbook,”
by Colorado Dietetic Association, 2006.
To purchase, go to: www.bigearthpublishing.com/
product_info.php?cPath=6&products_id=447 |
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