Monday, January 16, 2012

muffin madness

My fiancé and I made these this past Sunday morning!  I am normally extremely weary about making/eating low-fat alternatives (I think they are less satisfying and therefore you eat more, or you end up eating more sugar/salt to add flavor, or you simply do not enjoy what you are eating-so what's the point?) but these were absolutely amazing!

Healthy Oatmeal Muffins
makes 16 muffins
2 large eggs
1 1/4 cup unsweetened applesauce
1/4 cup flavorless oil
1/4 cup buttermilk or whole milk
1 1/4 cups whole wheat pastry flour
1/2 cup brown sugar
1-2 tablespoons sugar (optional)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup diced frozen blueberries thawed and drain fluid (could also use shredded carrots/dried apricots/raisins)
1 cup old-fashioned oats
To Prepare:
Center a rack in the oven and preheat the oven to 400 degrees F.  Spray muffin pan with non-stick spray
Whisk together the eggs, applesauce, oil and milk until well blended.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt.  Remove 1/2 teaspoon of the mix and toss it with the berries, just to coat; set aside.  Stir the oats into the bowl.  Pour the liquid ingredients over the dry bit by bit and fold in, using a large spatula.  Do not over mix.  Scatter the berries over the batter and stir to blend. Fill muffin tin 3/4 of the way.
Bake for 14-16 minutes, or until beautifully browned and a toothpick inserted into the center comes out clean.  Transfer the muffins to a rack to cool for about 5 minutes, then remove muffins from tin and cool to room temperature.  Enjoy

adapted from Oven Love

1 comment:

  1. Ahh, stop tempting me! :)


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