April 19, 2009

Oatmeal Berry Muffins

I found a great muffin recipe in my Best Kept Secrets of Healthy Cooking book. And, of course, I just had to make modifications - I usually do this because I like to bake on the spur of the moment and have to use stuff that's already in the house. So I took the "Applesauce-Oatmeal Bread recipe", doubled it and made muffins (lots of muffins!) instead. So, I will give you the modified version. If you want the original, you'll have to buy the book. ;)

Oatmeal Blueberry Muffins (makes 12 large muffins and 24 small)

2 Cups whole wheat flour
1/2 Cup spelt flour
1 Cup Rolled Oats
1 Cup pure cane sugar (you could sub half of this with honey)
4 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
2 1/2 Cups unsweetened applesauce (I was a little generous with this for extra moisture)
4 Tablespoons vegetable oil
2 egg whites, lightly beaten
3 teaspoons pure vanilla extract
1 cup fresh or frozen blueberries
1/2 cup chopped walnuts or pecans
1/4 cup flax seeds

1. Place the flour, oats, sugar, baking powder, baking soda and cinnamon in a large bowl, and stir to mix well. Add the applesauce, oil, egg whites, and vanilla extract, and stir just until the dry ingredients are moistened. Fold in the berries, nuts and seeds.
2. Coat your muffins pans evenly with vegetable oil. Pour the mixture into each muffins cup and bake at 325F for 20 minutes or until lightly browned. As soon as you start to smell them, check on them! They are done when a wooden toothpick stuck in the center of the muffins comes out clean. Be careful not to overbake or they will be dry.
3. Remove muffins from the oven, and let sit for 5 minutes. Invert the muffins on a wire rack, turn right side up and let cool to room temperature. (honestly, these taste best right out of the oven with a generous amount of butter spread on.
Refrigerate any leftovers not eaten within 24 hours.

So...try out my recipe and let me know how it worked for you! :)


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