Blueberry Oatmeal Muffins
From the new Cooking Light The Complete Quick Cook: A Practical Guide to Smart, Fast Home Cookingby Bruce Weinstein and Mark Scarbrough comes this fantastically delicious and easy Blueberry Oatmeal Muffin recipe!
1-2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2.33 ounces whole-wheat flour (about 1/2 cup)
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 low-fat buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
5. Toss berries with 2 tablespoons all-purpose flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. YIELD: 16 servings (serving size: 1 muffin).
CALORIES 190; FAT 5g (sat 0.6g, mono 2.4g, poly 1.2g); PROTEIN 4.2g; CARB 33.3g; FIBER 2.4g; CHOL 23mg; IRON 1.6mg; SODIUM 248mg; CALC 74mg