*I wanted a healthier muffin recipe to use up the load of delicious blueberries I bought on sale at HEB. I used ideas from several allrecipes.com blueberry muffin recipes. I couldn't be more pleased with these! They're especially delicious right out of the oven. Yum! I think I'll probably just double the recipe from now on since this dozen disappeared so quickly.
PREP: 15 minutes
SERVES: 12 muffins
INGREDIENTS:
3/4 cup oat flour
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup Splenda
1/2 tsp. salt
1 Tbsp. baking powder
3/4 cup milk
1/4 cup vegetable oil
1/2 cup applesauce
2 egg whites or 1 egg
1 1/2 cup blueberries, fresh or frozen
1/4 cup quick-cooking oats
3 Tbsp. brown sugar
1 tsp. ground cinnamon
DIRECTIONS:
1. Preheat oven to 400 degrees. Lightly grease (or paper) 12 muffin cups.
2. In a large bowl, mix the oat flour, flour, sugar, Splenda, salt, and baking powder. Stir in the milk, oil, applesauce, and egg until batter is evenly moist. Fold in the blueberries. Scoop batter into prepared muffin cups.
3. Mix oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
4. Bake 20 minutes in preheated oven or until a knife inserted in the center of a muffin comes out clean.
No comments:
Post a Comment