Blueberry-Oatmeal Muffins

This recipe looks really good and yummy . I have not tried it, but I plan to b/c it looks like a great recipe to add Benefiber.


Serves 12
Serving Size: 1 muffin

**180 calories, 5g fat, 0g saturated fat, 18mg cholesterol, 190mg sodium, 30g carbs, 3g fiber, 5g protein**

¾ c. plus 2 tbsp. whole-wheat flour
¾ c. all purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
1 c. plus 2 tbsp old fashioned rolled oats
1 large egg
2 large egg whites
½ c. maple syrup
¾ c. low fat buttermilk (see tip)
3 tbsp. canola oil
2 tsp. grated orange zest
1 tbsp. orange juice
1 tsp. vanilla extract
1 ½ c. fresh blueberries, rinsed and patted dry

1. Preheat oven to 400 degrees F. Coat 12 standard size muffin cups with cooking spray or insert paper liners.

2. In a large bowl, whisk together the whole-wheat flour, all purpose flour, baking powder, baking soda, salt, and cinnamon. Stir in 1 cup rolled oats.

3. In a medium bowl, whisk the egg, egg white, and syrup until smooth. Add the buttermilk, oil, orange zest, orange juice, and vanilla, and whisk until blended. Add to the flour mixture and mix w/ a rubber spatula just until the dry ingredients are moistened. Fold in the blueberries. Spoon the batter into the muffin cups, filling them almost to the top. Sprinkle the tops with the remaining 2 tablespoons rolled oats.

4. Bake until the muffins are lightly browned and the tops spring back when touched lightly, 18-22 minutes. Loosen the edges of the muffins, turn out onto a wire rack, and let cool slightly before serving.

Smart Tip: No buttermilk on hand? Make your own “sour milk” by mixing 1 tablespoon lemon juice or vinegar w/ enough low-fat milk or plain soy milk to measure 1 cup. Alternatively, blend equal proportions of nonfat plain yogurt and low-fat milk.


Recipe came from Walk It Off magazine summer of 2009.