Monday, April 8, 2013
Whew..I ate way to much easter chocolate. I realise easter is over..but I kinda bought a bunch that went on sale the day after. I totally think we need to start celebrating the major holidays a few days later because of how much you can save! I bought huge chocolate eggs for around one euro and they were selling them for four euros the day before! So,yeah..I need a detox of sorts now.
These muffins won't win a beauty contest but what they lack in appearance they make up for in flavor. I used half old-fashioned and half quick cooking oats but feel free to use all of one or a combination like I did. The batter is thick so don't be alarmed and pack those muffin cups full!
Blueberry Oatmeal Muffins
1 cup 99% fat free or low fat Plain or Vanilla Yogurt
1 cup Old-fashioned or Quick Cooking Oats
1 Egg or 2 Egg Whites
1/4 cup Canola Oil
1/2 cup Packed Brown Sugar
2/3 cup All-purpose Flour
2/3 cup Whole Wheat Flour
1tsp. Baking Soda
1 tsp. Ground Cinnamon
1/4 tsp. Salt
1 cup Fresh or Frozen (do not thaw) Blueberries
Preheat oven to 400 or 200 celcius. Line a 12 cup muffin tin with liners, or grease bottoms only of muffin cups.
In a small bowl, mix yogurt and oats. In a large bowl, mix egg,oil and brown sugar. Stir in flours, baking soda, cinnamon,salt and yogurt mixture ( batter will be lumpy and thick). Gently stir in blueberries. Divide batter evenly amoung muffin cups.
Bake 18-20 minutes or until golden brown and toothpick inserted comes out clean. Immediately remove from pan and allow to cool on wire rack.
1 Muffin has around 190 calories
Yield: 12 Muffins
Source: Betty Crocker