Tuesday, August 3, 2010
While visiting family at home, I made Blueberry-Oatmeal Muffins. They didn’t last more than about 2 days. My folks are both diabetic, so I reduced the brown sugar to ½ cup. No complaints!
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 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups fat-free buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups fresh blueberries
Preheat oven to 400°.
Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
Gently fold blueberries into the batter.
Spoon batter into 16 muffin cups coated with cooking spray. 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. Serve warm or at room temperature.
• If you opt to use frozen blueberries, toss with 2 Tbsp. all-purpose flour before adding to the batter mixture. This will keep the juices sealed in and your muffin batter won’t turn purple.
• For a slightly sweeter muffin, sprinkle a little bit of sugar on top of the filled muffin cups before placing in the oven. I like to use Sucanat or Turbinado sugar, but regular ol’ granulated will work just fine.