Blueberry Oatmeal Flax Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Old-Fashioned Rolled Oats 1 1/4 cup Buttermilk, lowfat 1 cup Organic All-Purpose White Flour 1/4 cup Organic Whole Ground Flax Seed Meal 1 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 1 tsp Cinnamon, ground 1/4 tsp Nutmeg, ground 1/2 cup, packed Brown Sugar 1 large Egg, lightly beaten1/2 cup Unsalted Butter, melted1 1/2 cup Fresh or Frozen Blueberries
Preheat oven to 40 degrees F. Line 12 muffin cups with paper liners.
Combine oats and buttermilk and let stand while you prepare the other ingredients.
In a large bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar.
Stir beaten egg and melted butter into the oatmeal/buttermilk mixture.
Add oat mixture into the dry ingredients all at once and stir just until combined. Gently fold in blueberries.
Divide between the muffin cups and bake for 20 - 22 minutes until top bounces back when lightly touched and/or toothpick tests clean.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PIXBADGIRL.
Combine oats and buttermilk and let stand while you prepare the other ingredients.
In a large bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar.
Stir beaten egg and melted butter into the oatmeal/buttermilk mixture.
Add oat mixture into the dry ingredients all at once and stir just until combined. Gently fold in blueberries.
Divide between the muffin cups and bake for 20 - 22 minutes until top bounces back when lightly touched and/or toothpick tests clean.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PIXBADGIRL.
Nutritional Info Amount Per Serving
- Calories: 198.0
- Total Fat: 9.6 g
- Cholesterol: 37.2 mg
- Sodium: 228.5 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 2.3 g
- Protein: 3.9 g
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