Wednesday, February 8, 2012
Recently our local store had a sale on fresh blueberries and we decided to take advantage of that. I'm constantly amazed how expensive it can be to get the fruits and vegetables you need in your daily life. My husband and I have made a conscious effort to include more fresh fruit choices in the house at all times. In theory it's a wonderful idea. However when you have a food budget to stick to and notice how everything seems to be slowly creeping up in price..it hurts. I'm happy to say though that we are making good on that promise and have been enjoying a variety of fruits and vegetables :)
I decided to use some of the blueberries in a lighter muffin recipe. I eat one of these in the morning with a small container of low fat yogurt for a delicious low calorie breakfast that doesn't skimp on taste. The muffins have a wonderful lemon flavor. I didn't have any fresh lemons so I subbed in a half teaspoon of lemon extract and will continue to do that. It gave it the perfect hint of lemon that goes so well with blueberries.
Lemon-Bluberry Oat Muffins
1 cup Quick Cooking Oats
1 cup All-purpose Flour
1/2 cup Sugar
3 tsp. Baking Powder
1/4 tsp. Salt
1 Egg White
1 cup Fat Free Milk
2 TBS Butter,melted
1 tsp. Grated Lemon Peel..I used 1/2 tsp. Lemon Extract
1 tsp. Vanilla
1 cup Fresh or Frozen Blueberries
1/2 cup Quick Cooking Oats
2 TBS Brown Sugar
1 TBS Butter,softened
Preheat oven to 400 or 200 celcius. Line a 12 cup muffin tin with either liners or nonstick spray;set aside.
In a large bowl, combine the oats,flour,sugar,baking powder and salt. In another bowl,whisk together the egg,egg white,milk,melted butter,lemon peel and vanilla. Add to dry ingredients and mix just until combined. Fold in blueberries.
Divide batter evenly among muffin cups. Combine topping ingredients until it resembles coarse crumbs. Sprinkle evenly over batter. Bake for 20-22 minutes or until toothpick inserted comes out clean. Cool 5 minutes before removing from pan to wire rack to cool completely.
1 Muffin equals 166 calories.
** If using frozen blueberries do not thaw before adding to batter. You can also sprinkle them with a small amount of flour to stop them from sinking to the bottom of the muffins**
Yield: 12 Muffins
Source: Taste of Home Comfort Food Diet Cookbook