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Add a photoI seem to be in a muffin making mode these days. However, I'm working at creating a number of new low glycemic index recipes so that's probably the main reason I'm into muffins right now. After a few weeks I'll be on to cookies or some other item. In the meantime, this recipe, which I adapted from my first cookbook, Traditions of Home Cookies and Muffins, has turned out to be another excellent recipe. Hope you enjoy it!
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup Splenda
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 1/2 cups blueberries (fresh or frozen)
- 1 egg, well beaten
- 1 tsp. vanilla extract
- 1/4 cup lemon juice (freshly squeezed if possible)
- 1/4 cup canola oil
- 1 cup buttermilk (or regular milk if you prefer)
Directions
- Preheat oven to 400 degrees F. Spray muffin tins with cooking spray. Set aside. In a medium sizede bowl combine all dry ingredients. Mix thoroughly. Add blueberries and mix to coat with dry ingredients. Make a well in the center of the dry ingredients. In a smaller bowl combine all liquid ingredients. Pour liquid ingredients into well of dry ingredients, stirring until dry ingredients are just moistened. Fill muffin tins 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 163 | |
| Calories from Fat 50 | 31% |
| Total Fat 5.65g | 7% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 16mg | 5% |
| Sodium 641mg | 27% |
| Potassium 131mg | 4% |
| Total Carbs 26.27g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 10.94g | 7% |
| Protein 3.8g | 6% |
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