 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
We call these power muffins because they're loaded with B vitamins from whole-wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil. You can freeze these muffins for up to a month, then thaw them at room temperature, or microwave each frozen muffin at HIGH 15 to 20 seconds. Ingredients:
6.75 ounces all-purpose flour (about 1 1/2 cups) |
4.8 ounces whole-wheat flour (about 1 cup) |
1 cup quick-cooking oats |
1 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 cups vanilla low-fat yogurt |
1/2 cup 2% reduced-fat milk |
3 tablespoons canola oil |
2 teaspoons vanilla extract |
1 large egg |
1 1/2 cups blueberries |
cooking spray |
1.1 ounces all-purpose flour (about 1/4 cup) |
1/4 cup slivered almonds, chopped |
1 tablespoon brown sugar |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 400°.
2. To prepare muffins, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, and next 4 ingredients in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt and next 4 ingredients, stirring with a whisk. Add yogurt mixture to flour mixture, stirring just until moist. Fold in blueberries. Spoon batter into 24 muffin cups coated with cooking spray, filling two-thirds full.
3. To prepare streusel, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients, stirring until crumbly. Sprinkle streusel evenly over batter.
4. Bake at 400° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.
5. Young Chefs can:
6. Measure blueberries and add to batter
7. Sprinkle streusel over batter
8. Older Chefs can:
9. Combine dry ingredients
10. Help spoon batter into muffin cups
|
|