Fruity Whole Grain Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/4 cups whole wheat flour2 Tbsp. milled flax seed3/4 cup Bob's Red Mill Muesli 1 1/2 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt3 Tbsp. oatmeal (for topping)1/4 cup brown sugar1 Tbsp. brown sugar (for topping)1 cup plain lowfat yogurt2 tsp. vanilla2 large eggs2 Tbsp. canola oil1 cup frozen raspberries (unthawed)
Preheat oven to 350*F. Grease 12 hole muffin pan.
In a small bowl, mix together the 1 Tbsp. brown sugar and 3 Tbsp. oatmeal for the topping and set aside.
In a large bowl, mix together the flour, muesli, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whip together the eggs, yogurt, vanilla, canola oil and brown sugar.
Pour the wet ingredients into the dry ingredients and stir to moisten.
Gently stir in raspberries.
Fill each muffin cup about 3/4 full.
Sprinkle the topping evenly over the tops of the muffins.
Bake 20-25 minutes until a toothpick inserted in the center comes out clean.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PAULETTELORAINE.
In a small bowl, mix together the 1 Tbsp. brown sugar and 3 Tbsp. oatmeal for the topping and set aside.
In a large bowl, mix together the flour, muesli, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whip together the eggs, yogurt, vanilla, canola oil and brown sugar.
Pour the wet ingredients into the dry ingredients and stir to moisten.
Gently stir in raspberries.
Fill each muffin cup about 3/4 full.
Sprinkle the topping evenly over the tops of the muffins.
Bake 20-25 minutes until a toothpick inserted in the center comes out clean.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PAULETTELORAINE.
Nutritional Info Amount Per Serving
- Calories: 234.5
- Total Fat: 6.2 g
- Cholesterol: 32.2 mg
- Sodium: 189.9 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 6.7 g
- Protein: 8.4 g
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