Ingredients
- 1 cup quick oats (do not use instant
- oatmeal)
- 1 cup low-fat buttermilk
- 1 cup whole-wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1 tsp salt
- 1 egg
- 1/4 cup unsweetened applesauce
- 3/4 cup brown sugar
- 1 cup blueberries, washed and dried
- 1 tbsp flaxseeds, roughly ground
Preparation
Step 1
1. Preheat the oven to 375 F. Spray the muffin
pan with nonstick cooking spray or line the
wells with paper liners.
2. In a small bowl, combine the oats and buttermilk
and let the mixture stand at room temperature
for 5 minutes. In a medium bowl, combine
the flour, baking powder, baking soda, cinnamon,
and salt; mix with a fork to blend and set
aside.
3. In a large bowl and using a hand mixer, beat
the egg, applesauce, and brown sugar at medium
speed for 3 minutes.
4. Blend the oat-buttermilk mixture into the egg
mixture, then stir in the flour mixture until just
combined (try not to overwork the mixture).
Fold in the blueberries. Fill muffin cups 3⁄4 full
and top with a sprinkle of ground flaxseed.
5. Bake 15 minutes or until a toothpick inserted
into the center comes out clean.
Number of Servings: 14