Blueberry Flax Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Tbsp. flax seed1 cup quick-cooking oats1 cup lowfat buttermilk1 cup whole wheat flour1 tsp. baking powder1/2 tsp. baking soda1/2 tsp. cinnamon1 tsp. salt1 large egg1/4 cup unsweetened applesauce3/4 cup packed brown sugar1 cup fresh blueberries (or frozen, thawed)
1. Preheat oven to 375. Mist cups in a 12 cup muffin tin with nonstick cooking spray or line them with paper liners. Using a clean coffee grinder, roughly grind flax seeds.
2. In a small bowl, stir together oats and buttermilk. Let stand at room temperature for 5 minutes. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend. In a large bowl, using a hand mixer, beat egg, applesauce and brown sugar at medium speed for 3 minutes.
3. Blend oat-buttermilk mixture into egg mixture. Stir in flour mixture until just combined-try not to overwork batter. Fold in blueberries. Fill muffin cups 3/4 full. Sprinkle with flax seeds.
4. Bake for 15 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool in pan on a wire rack for 5 minutes, them turn muffins out of pan onto rack to cool completely.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user S3XYDIVASMOM.
2. In a small bowl, stir together oats and buttermilk. Let stand at room temperature for 5 minutes. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend. In a large bowl, using a hand mixer, beat egg, applesauce and brown sugar at medium speed for 3 minutes.
3. Blend oat-buttermilk mixture into egg mixture. Stir in flour mixture until just combined-try not to overwork batter. Fold in blueberries. Fill muffin cups 3/4 full. Sprinkle with flax seeds.
4. Bake for 15 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool in pan on a wire rack for 5 minutes, them turn muffins out of pan onto rack to cool completely.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Nutritional Info Amount Per Serving
- Calories: 143.3
- Total Fat: 1.6 g
- Cholesterol: 18.5 mg
- Sodium: 319.9 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 1.7 g
- Protein: 3.4 g
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