MUFFINS*****Dried Blueberry and Oat Muffins - 5 Points

By

My creation, from a bunch of recipes I found online.

These are very good, moist and tasty.

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  • 6

Ingredients

  • Topping:
  • 6 - 12 SERVINGS
  • 1 1/2 cups whole-wheat pastry flour
  • 1/2 cup sugar
  • 1/2 cup quick-cooking oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup plus 2 tbsp lowfat buttermilk
  • 1 large egg
  • 2 tbsp walnut, almond or hazlenut oil
  • 1 tsp vanilla extract
  • grated zest of one lemon
  • 80 grams (2/3 cup) dried blueberries
  • 2 tbsp. turbinado sugar
  • 1/2 - 1 tsp. Moen vanilla salt (try a full teaspoon next time)

Preparation

Step 1

* *Preheat* oven to 375 F.

* *Combine dried blueberries with 1/2 cup of buttermilk (or try orange juice for a change) and set aside to plump while you prepare the rest of the recipe. Drain remaining liquid from blueberries and use to make up liquid called for in the recipe.

* *Combine* flour, sugar, oats, baking powder, baking soda, and salt in a large bowl. In another bowl, *whisk* buttermilk, egg, oil, and vanilla. *Toss* blueberries with flour mixture. *Pour* wet ingredients into flour mixture and *stir* gently.

* *Line* muffin pan with paper liners or spray with cooking spray. Divide batter evenly; sprinkle with sugar/vanilla salt mixture. Bake 12 to 15 minutes for regular muffins or 18 - 22 (20) minutes for large ones or until tops are just set. *Cool* in pan for 10 minutes and serve.

*NUTRITION:* (for each of 12 regular muffins)

* Calories - 178
* Fat - 3.6
* Sat Fat - .5
* Carbs - 32.7
* Fibre - 3.1
* Protein - 3.9

*NUTRITION:* (for each of 6 large muffins)

* Calories - 356
* Fat - 7.1
* Sat Fat - 1.0
* Carbs - 65.4
* Fibre - 6.2
* Protein - 7.7

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