RECIPE: Oat and Whole Wheat Blueberry Muffins

In our quest for healthier eating, we have almost completely switched to whole wheat flour. This past Saturday morning I woke to an odd snow storm for the first day of Spring. So I felt the need to cook something warm and wholesome in the oven. So I whipped this up. It is low sugar, using Splenda to cut the sugar amount, and oats and whole wheat to add a lot of fiber. Pecans add protein, and blueberries are rich in vitamin C and antioxidants. I used my big muffin tin and got 7 large muffins. You can freeze any extra and have them throughout your workweek. Your muffin will defrost by the time you walk into your office. Just pop it in the microwave for ten seconds and you have a power breakfast at work!

3/4 cup quick-cooking oats
1 1/2 cups whole wheat flour
3/4 tsp. salt
1 stick butter, softened
2 tsp. baking powder
1/2 tsp. baking powder
1/3 cup Turbinado sugar
2/3 cup granulated Splenda or regular sugar
2 large eggs at room temp.
1 tsp. vanilla
1 cup low-fat milk
1/2 tsp. cinnamon
1 tsp. grated lemon peel
1 cup fresh or thawed blueberries
1/3 cup chopped pecans


Preheat oven to 350˚. Grease muffin tins and set aside. Mix oats, flour, baking powder, cinnamon, lemon peel and salt in a bowl. Set aside. In a large mixing bowl, cream the butter and add the sugars. Beat until light and fluffy. One at a time, beat in the eggs until well blended. Add the vanilla. Then, alternate adding the dry ingredients with the milk, mixing well after each addition. You should do this about three times until it is all used.

By hand, add the pecans and blueberries to the batter until well blended.

Divide mixture evenly in your tin and bake for about 25-30 minutes until muffins are cooked through and golden. Serve warm with some butter and jam.



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