After our usual Sunday late breakfast of smoked salmon, bagel, eggs, juice and coffee I was left craving something sweet…like a blueberry muffin. Alas, we had only a little over one cup of blueberries on hand. What to do? Improvising on an old recipe I used to make with prunes and walnuts, out came this low-fat, healthful and relatively quick batch of:
MAPLE PECAN OATMEAL BLUEBERRY MUFFINS
Lightly grease a twelve-cup muffin tin and preheat oven to 400.
DRY INGREDIENTS – COMBINE TOGETHER IN A LARGE BOWL:
1 cup all -purpose white flour; 1 cup whole wheat flour; 1 cup quick-cooking oats; 2 tsp baking powder; 2 tsp cinnamon; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup or slightly more fresh blueberries; 1/3 cup coarsely chopped pecans
WET INGREDIENTS – WHISK TOGETHER IN A MEDIUM BOWL:
1 cup low-fat buttermilk or plain kefir; 3/4 cup unsweetend applesauce; 1/2 cup grade B maple syrup; 1/2 cup light brown sugar (or 1/4 cup each dark brown and white sugar); 1/4 cup vegetable oil; 1 extra large egg; 2 tsp vanilla extract
Fold the wet mixture into the dry, stirring just to incorporate. Divide equally among the muffin cups, all the way to the top of each. Bake until tops are golden brown and a toothpick inserted into center comes out clean – about 25 minutes. Remove muffins to a cooling rack and resist the temptation to eat them while piping hot. Low fat, high-fiber, satisfying and good for you.