Here is an easy blueberry muffin recipe for those of you trying to kick the new year off healthfully. I adapted it from a recipe I found in the Press Democrat (my hometown newspaper) back in the 80’s.
This recipe uses oatmeal flour (don’t get scared, it’s just oatmeal whirred in the blender until flour-y) so the muffins are rich in fiber. Egg whites and canola oil replace whole eggs and butter so they won’t clog your arteries. And, as we all know blueberries offer powerful antioxidants.
Best part about these muffins- they actually taste good without having to butter them up. Yay!!
2 ½ cups oats (quick or old-fashioned) TIP: Do not use steel cut oats unless you are a relative of Mr. Ed or like to eat food that is only fit for a horse.
½ cups brown sugar (firmly packed)
2 teaspoons baking powder
½ teaspoon salt
1 scant teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
Grated zest of ½ of a large orange (or 1 lemon)
1 pint of blueberries (TIP: I buy and freeze blueberries when they are in season so I can make these w/ fresh blueberries year round)
2/3 cup skim milk
3 tablespoons canola or vegetable oil
2 egg whites, slightly beaten
Pam or some other spray oil
Heat oven to 400 degrees. Use paper muffin cups or lightly coat a non-stick muffin pan with Pam. This recipe usually makes 8 muffins. Weird #, I know.
Place oats in a blender or food processor and blend/process until the oatmeal takes on the consistency of flour. It generally takes less than a minute. Once you’ve got the oatmeal all flour’d up, dump it in a medium bowl and add the brown sugar, baking powder, salt, cinnamon, nutmeg and citrus zest. Stir them all together to combine with a fork or small wisk. Add the egg whites, oil, and milk. Stir with a wooden spoon until just combined. Toss in the blueberries and stir to distribute throughout the batter. Don’t over mix or you will get tough muffins. No one wants a tough muffin. Fill muffin cups almost full. (TIP: I use an ice cream scoop with a lever to ensure they are evenly filled) Bake 20 to 22 minutes or until deep golden brown. Let them sit in the baking pan for a couple of minutes before you serve. Or put them on a cooling rack until they are room temp. Once cooled they can be placed in a freezer bag and tossed into the freezer to be reheated at will. In a pinch, I’ve even reheated them in a microwave for 20 seconds.
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