Blueberry Oatmeal Muffins With Walnuts |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 24 |
|
This recipe is one healthy superstar. It contains at least six superfoods (seven if you count eggs in that list) and adds fiber, ascorbic acid, potassium, polyphenols, protein, magnesium, zinc, copper, selenium, B Vitamins, Vitamin E, and several powerful antioxidants, to name a few. How can you say no to these muffins? These are great right out of the oven, but you can make ahead for a week of healthy grab-and-go breakfasts. Ingredients:
1/4 cup unsweetened applesauce |
1/4 cup butter or 1/4 cup margarine, softened |
1/2 cup plain low-fat yogurt |
2 large egg whites |
1 large egg |
1 teaspoon pure vanilla extract |
2 tablespoons pure maple syrup |
1/2 cup whole wheat flour |
1/2 cup unbleached all-purpose flour |
1 cup old fashioned oats |
2 tablespoons baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 cup dried fruit (such as blueberries or cherries) |
1/2 cup chopped walnuts |
1 1/2 cups blueberries (fresh or frozen) |
Directions:
1. Preheat oven to 400ºF.
2. Place muffin liners/papers in muffin pan; set aside. This recipe will make 6 jumbo muffins or 12 regular-sized muffins.
3. Mix applesauce, butter, yogurt, egg, vanilla and maple syrup together in large bowl until smooth; set aside.
4. In separate bowl, mix whole wheat flour, all purpose flour, oats, baking powder, baking soda, dried fruit, walnuts and cinnamon together.
5. Mix in the blueberries so that they are coated with dry ingredients (this will keep the blueberries evenly distributed through the batter).
6. Gently fold dry mixture into wet ingredients until just moistened.
7. Divide batter among muffin cups. Bake for 25 minutes, or until tops are dry and golden.
8. Turn onto wire rack. Cool and enjoy!
|
|