Blueberry Oatmeal Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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From Cooking Light January 2006. Ingredients:
1 2/3 cups quick-cooking oats |
2/3 cup 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 eggs |
2 cups frozen blueberries |
2 tablespoons flour |
cooking spray |
2 tablespoons granulated sugar |
Directions:
1. Preheat oven to 400.
2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
3. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk.
4. Make a well in center of mixture.
5. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk.
6. Add to flour mixture, stirring just until moist.
7. Toss berries with 2 tablespoons flour, and gently fold them into the batter.
8. Fill 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar.
9. Bake for 20 minutes or until muffins spring back when touched lightly in center.
10. Remove from pans and cool on a wire rack.
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