Wednesday, December 10, 2014

Whole Wheat Muffins

  • 1 cup old fashioned oatmeal
  • 1 cup skim milk
  • 1/2 cup light brown sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon grated orange rind (orange zest)
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup walnuts, chopped (optional)
  • 1 1/2 cup frozen blueberries
  • approx. 3 tablespoons powdered sugar (optional, for topping)
PREPARATION
Mix the oats and skim milk in a medium-sized bowl then set the bowl aside and allow to soak for 10 minutes. After ten minutes, add the egg, brown sugar, oil, grated orange rind and stir until well blended.
In a second medium-sized bowl, combine the all-purpose flour, the whole wheat flour, baking powder, baking soda and walnuts. Mix well and then fold the combined dry ingredients into the oatmeal mixture until just moistened. Do not over mix.
Gently fold in 1 cup frozen blueberries, reserving the extra half a cup of extra blueberries.
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Preheat the oven to 425°F.
Lightly grease or line a muffin pan and divide batter among muffin cups. Sprinkle a few extra blueberries on top of each muffin. Bake in pre-heated oven for 20 minutes.
Remove muffins from tin and cool on wire rack. Sprinkle with powdered sugar (optional).
This recipe makes about 12 oatmeal and blueberry walnut muffins.
Nutritional Information per Serving:
220 calories, 10g fat, 105mg sodium, 29g carbohydrates, 3g fiber, 5g protein, 15mg cholesterol
More homemade muffi

1 comment:

  1. These sound really good, I shared it on google+

    ReplyDelete