I was really excited about making these. Not only are they healthy, but they taste great too! I saw this recipe in a recent Cooking Light magazine and knew i had to make them. Because of the name, many people think that they're gross because they have oatmeal in them or something. Well they're wrong! The texture is soft and moist and they taste like you wouldn't believe.
Blueberry Oatmeal Muffins
from Cooking Light
Ingredients:
1 1/2 cups quick cooking oats
2/3 cups all purpose flour
1/2 cup whole wheat flour
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups fat free buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all purpose flour
cooking spray
2 tablespoons granulated sugar.
Directions:
-Preheat oven to 450 degrees F. Place oats in food processor or blender and pulse 5 to 6 times or until oats resemble coarse meal. Place in large bowl.
-Lightly spoon flours into dry measuring cups and level with a knife. Add flours and next five ingredients (through salt) to oats in bowl. Still well with a whisk. Make a well in center of mixture.
-Combine buttermilk, oil, rind, and eggs in small bowl. stir well with a whisk. Add to flour mixture and stir just until moist.
-Toss blueberries with 2 tablespoons flour and gently fold them into the mixture.
-Spoon batter into 16 muffin cups coated with cooking spray and sprinkle batter with 2 tablespoons granulated sugar. Bake at 400 degrees F for 20 minutes or until muffins spring back when gently touched. Remove from pan, cool or wire racks, and enjoy!
