Easy Family Recipes: Blueberry Oat Muffins

Blueberry Oat MuffinsBlueberry 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

Heat oven to 425 F.

Line 12 muffin cups with paper baking cups or spray bottoms only with non-stick cooking spray.

In bowl, combine oat bran cereal, brown sugar substitute, baking powder and salt, if desired; mix well.

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.

Fill prepared muffin cups about three-quarters full.

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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