Blueberry Muffins (Fat & Wheat Free) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 20 |
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Tasty muffins made with rolled oats, bran, applesauce, and honey. Ingredients:
1 3/4 cups rolled oats |
1/2 cup oat bran |
3/4 teaspoon baking soda |
1/2 teaspoon cinnamon |
3/4 cup unsweetened applesauce |
1/2 cup honey |
1 teaspoon vanilla |
1/2 cup nonfat milk |
3 egg whites, lightly beaten |
1 cup frozen blueberries (defrosted and well-drained) |
Directions:
1. Preheat oven to 350°F.
2. Pulse rolled oats and oat bran in food processor for 10 seconds.
3. Reserve 2 tablespoons oat mixture; in medium bowl, combine remaining oat mixture with baking soda and cinnamon; mix well.
4. Set aside.
5. In small bowl, combine applesauce, honey, vanilla and milk; pour into oat mixture.
6. Stir until just blended.
7. Gently mix in egg whites.
8. Do not over-mix.
9. Dust well drained and dried blueberries with 2 tablespoons reserved oat mixture; gently fold blueberries into batter.
10. Divide mixture evenly into non-stick muffin pan and bake at 350°F.
11. for 20-25 minutes, or until toothpick inserted in center comes out clean.
12. Cool on wire rack for 10 minutes, and remove muffins from pan.
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