Friday, September 13, 2013

Blueberry Flaxseed Muffins


After a long hiatus, I've found a new muffin recipe worth posting here. Since I only bake muffins that are under 150 calories, they often turn out pretty dry. Not these! For that reason alone, they just earned a place in my permanent rotation.

Blueberry Flaxseed Muffins
From Sparkrecipes. Makes 1 dozen. 138 calories per muffin.

1 cup blueberries
1 cup quick oats
1 cup lowfat buttermilk (I didn't have any - plain 1% milk was fine)
1 cup whole wheat flour
1 tsp baking powder
 ½ tsp baking soda
¼ tsp cinnamon
1 tsp salt
1 large egg
¼ cup unsweetened applesauce
¾ cup brown sugar
1 Tbsp ground flax seeds

1. Preheat oven to 375°F. Spray muffin pans with nonstick spray or line with paper liners.

2. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes.

3. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.

4. In a large bowl, beat egg, applesauce, and brown sugar at medium speed for 3 minutes (I just mixed by hand). Add the oat-buttermilk mixture. Stir in the flour mixture just to combine. Fold in blueberries.

5. Fill muffin cups ¾ full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.

Happy Friday!

1 comment:

  1. I'm sure you've probably heard this before, so sorry if it's a repeat, but you can sub buttermilk with milk with vinegar! If you just add a tablespoon of white vinegar to a cup of milk and let it sit for about 5 minutes, it works great.