Sunday, December 13, 2009

Blueberry Oat Muffins

So, this past summer I really got caught up with all of the delicious and beautiful blueberries that were available around here, and for a great price. Well, fast forward to December where I still have like 4 large freezer bags full of frozen blueberries! Figuring that I should probably use them up soon (...and realizing that you go through blueberries only so fast from making blueberry pancakes once a week...), I decided to make these low-fat blueberry oat muffins I had bookmarked the recipe for months ago. They were delicious! Not only do they have wonderful flavour, but with lots of blueberries in them the sweetness comes from the blueberries and not from loads of sugar. Go on, try them. Use up all your frozen blueberries. Of course they would be wonderful with fresh berries too :)

Low-Fat Blueberry Oat Muffins
Source: My Own Sweet Thyme
Makes 12 muffins

1 cup old-fashioned oats, uncooked (I actually used quick oats and they turned out great)
1 cup 1% buttermilk
2 egg whites, lightly beaten
2 Tbsp butter, melted
1/2 tsp grated lemon peel
1 cup flour
3 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries (fresh or frozen)

1. Preheat oven to 400F; Lightly spray 12 muffins cups with cooking spray.

2. In a small bowl, combine the oats and the buttermilk, and let sit for 10 minutes. After it has sat for 10 minutes, mix in the egg whites, butter and lemon peel, stirring until well blended.

3. Meanwhile, in a separate bowl, combine your dry ingredients (flour, sugar, baking powder, baking soda and salt), mixing well.

4. Add the dry ingredients to the oats mixture, stirring until just moistened.

5. Gently fold in the blueberries.

6. Fill the muffin cups until nearly full, and bake about 20-25 minutes or until they just start to turn golden brown.

7. Cool in tins for about 5 minutes, then remove from pan and let cool on a wire rack. Delicious served warm or cold! Enjoy.

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