Good Eats

Here's a yummy and heart healthy recipe a friend of mine shared with me. It is her husband's favorite!

Blueberry-Cinnamon Muffins

 

To prevent the berries from bleeding, toss them in flour, and then gently fold them into the batter

 

Ingredients:

 

1/4 cup uncooked regular oats                         2 cups all-purpose flour

2 tablespoons brown sugar                              1 teaspoon baking soda

1 teaspoon ground cinnamon divided                Vegetable cooking spray

1/4 cup butter, softened                                  1/2 teaspoon baking powder

1 cup granulated sugar                                    1/4 teaspoon salt

1/2 cup egg substitute                                     1 1/4 cup fat-free buttermilk

1 teaspoon vanilla extract                                1 cup of fresh blueberries



                                                                    

 

 

 

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon: set aside

 

Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

 

Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon, add to butter mixture alternately with buttermilk, ending with flour mixture. 

 

Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

 

Bake at 350 degrees for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes, remove from pans, and cool on wire racks. Yield: 15 muffins

 

 

Per muffin: Calories: 174  Protein:3.7 g  Carb:31g Fiber: 0.9g