Like so many others, we are trying to eat healthier, and include more whole grains in our meals. I've been searching around for a nice muffin recipe....oh....I loved my old recipe, but with white flour and lots of white sugar and oil...I wanted to find something better and just as tasty.
I have tweaked a couple of recipes and come up with this one. We love the nutty taste and texture of these muffins, and the addition of blueberries make them even healthier! I hope you enjoy it them as much as we do.
Whole Wheat Oat Blueberry Muffins
1 cup old-fashioned or quick oats
1 cup whole wheat flour
1/2 cup all-purpose flour
2/3 cup brown sugar (I use a bit less)
2 tsp. baking powder
1/8 tsp salt
(I usually omit the salt, since hubby has high blood pressure-we don't miss it)
3/4 c skim milk
1/4 cup canola oil
1 tsp vanilla extract
1 cup fresh or frozen blueberries
(when using frozen berries, I like to chop them up a bit before adding to the batter. I find that the batter cooks more evenly when the frozen berries are in smaller pieces.)
Mix together dry ingredients. In separate bowl, combine the eggs, milk, oil and vanilla. Add this wet mixture to the dry and stir until blended. Fold in the blueberries.
Fill GREASED muffins tins (or use muffin papers) about 2/3 full. Bake at 400 for 15-17 minutes. Cool for 5 minutes before removing from pan.
Makes one dozen.
Grab a cuppa joe and enjoy your muffin!
This weekend is looking very busy. Scott & Steph will be moving to their new home and Father's Day is Sunday....lots of activities around Ravenwood the next few days!
Have a blessed weekend.
Fear not, for I am with you; be not dismayed, for I am your God; I will strengthen you, I will help you, I will uphold you with my righteous right hand.