Blueberry season is just starting, which makes it the perfect time to ship whip up some fresh, healthier-than-your-average blueberry muffins for breakfast this week. Homemade oat bran muffins are a great alternative to large, store-bought muffins that are usually packed with calories and fat. Replacing white flour with uncooked hot oat bran cereal (Quaker makes a version that is easy to find in the hot cereal section fo your grocery store) ups the soluble fiber too. Here’s a hint: Toss the blueberries with a tiny amount of flour, white or whole wheat, to prevent them from dropping to the bottom of the muffin while baking. This is a great recipe for the kids to lend a hand–enjoy!
Blueberry Oat Muffins
Make 12 muffins
- 2 cups oat bran hot cereal, uncooked
- 2 tablespoons brown sugar substitute
- 2 teaspoon baking powder
- 1/2 teaspoon salt (optional)
- 1 cup skim milk
- 2 egg whites, slightly beaten
- 1/4 cup honey
- 2 tablespoons canola oil
- 1 teaspoon white or whole wheat flour
- 1/2 cup fresh or frozen blueberries
Directions
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Heat oven to 425 F.
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Line 12 muffin cups with paper baking cups or spray bottoms only with non-stick cooking spray.
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In bowl, combine oat bran cereal, brown sugar substitute, baking powder and salt, if desired; mix well.
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Add milk, egg whites, honey, oil; mix just until dry ingredients are moistened. Toss the blueberries with the one teaspoon of flour. Add to batter and stir until just mixed in. Do not over-mix.
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Fill prepared muffin cups about three-quarters full.
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Bake 15-17 minutes, or until golden brown.
Variation: In place of blueberries, stir 1 medium mashed, ripe banana or any other fruit of choice into batter before baking.
Recipe courtesy of Family Features/Culinary.Net
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