Healthier Blueberry Oat Bran Coffeecake Muffins |
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Prep Time: 17 Minutes Cook Time: 16 Minutes |
Ready In: 33 Minutes Servings: 10 |
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These are healthi-ER muffins, yet very satisfying! The recipe is from my Betty Crocker cookbook, but I modified it slightly to improve the taste. Hope you enjoy! Note that cooking times may vary. I used my apartment gas oven, which bakes things very quick. The cooking time in this recipe is from the Betty Crocker cookbook. Alter as you see fit. Ingredients:
nonstick cooking spray |
1 1/4 cups oat bran |
1 cup white whole wheat flour |
1/4 cup ground flax seeds |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 egg |
3/4 cup unsweetened applesauce |
1/2 cup 1% low-fat milk |
1/4 cup honey |
1 tablespoon canola oil |
1/2 cup dried blueberries |
3 tablespoons white whole wheat flour |
3 tablespoons brown sugar |
1/4 teaspoon pumpkin pie spice |
2 tablespoons smart balance light butter spread |
3 tablespoons chopped walnuts |
Directions:
1. Preheat oven to 400°F.
2. For topping, in a small bowl stir together the flour, brown sugar, spice, and butter. use pastry blender, your hands, or two knives to blend until crumbly. Add chopped nuts. Mix well.
3. Lightly coat bottoms of twelve 21/2 -inch muffin cups with cooking spray; set aside.
4. In a medium bowl combine all dry ingredient, use whisk to combine well. Make a well in the center and set aside.
5. In a small bowl, beat egg. Then combine all other ingredients EXCEPT dried fruit.
6. Add wet mixture to dry mixture. FOLD until damp, careful not to stir too many times.
7. Add fruit, fold in gently.
8. Divide evenly into muffin tin. Sprinkle on topping and press lightly down on muffin.
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