Blueberry Oatmeal Muffins
1 1/4 cup oats (quick or old fashioned, uncooked)
1 1/4 cup milk with 1T vinegar added (to make sour milk - unless you have buttermilk in the fridge!)
1 whole egg, lightly beaten
2 T vegetable oil
1/2 t grated lemon peel - fresh is best!
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/3 cup wheat germ
1/2 cup packed brown sugar
1 t baking powder
1/2 t baking soda
1/4 t salt
1 t all-purpose flour
1 cup fresh or frozen blueberries (do not thaw)
Heat oven to 400°F. Lightly spray twelve medium muffin cups with cooking spray.
In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg, oil and lemon peel until blended.
In large bowl, combine all-purpose flour, whole-wheat flour, wheat germ, brown sugar, baking powder, baking soda, and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Coat berries with the teaspoon of flour. Gently stir in berries. Fill muffin cups almost full.
Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
Recipe Yield: 1 DOZEN
Serving Size: 1 muffin (1/12 recipe)
Calories: 160, Calories from Fat: 25, Total Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 20mg, Sodium: 170mg, Total Carbohydrates: 27g, Dietary Fiber: 2g, Sugars: 11g, Protein: 5g