Blueberry Oatmeal Muffins (Low Sugar) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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These blueberry muffins came from Cooking Light, February 2006, but I made a couple of variations to lighten the sugar and fat load even more. Taste great! Ingredients:
1 2/3 cups oatmeal |
2/3 cup flour |
1/2 cup whole wheat flour |
1/4 cup dark brown sugar, packed |
1/2 cup splenda granular |
2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups low-fat buttermilk |
1/4 cup prune baby food (or prune puree or other fat replacement product) |
2 teaspoons grated lemon zest |
1/2 cup egg substitute |
2 cups frozen blueberries |
2 tablespoons flour |
Directions:
1. Preheat oven to 400°F.
2. Put oatmeal into a food processor to process until resembles course meal.
3. Mix all dry ingredients together well with wire whisk.
4. Make a well in center of dry ingredients.
5. In a separate bowl mix well buttermilk, prune baby food, lemon zest, and egg substitute.
6. Stir wet ingredients into dry ingredients stirring slowly until just combined.
7. Mix blueberries and 2 tbs flour together to coat blueberries.
8. Carefully fold blueberries into batter.
9. Spoon batter into a prepared muffin tin (cooking spray or muffin paper).
10. Bake at 400°F for 20 minutes or until cooked.
11. Let cool on wire rack.
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