Blueberries muffins (with oats)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cup Milk, 2%, with added nonfat milk solids, without added vit A 1 cup Oats, Quaker (1 cup dry oats) 1.25 cup Wheat flour, white, all-purpose, unenriched 1 tsp Baking Powder 0.5 tsp Baking Soda 1 tsp Cinnamon, ground 0.5 tsp Salt 100 grams Sunflower Oil 120 grams Honey 1 large Egg, fresh, whole, raw 1 tsp Vanilla Extract 140 grams Blueberries, fresh 0.2 cup shelled (50 halves) Walnuts 6 serving chocolate, Lindt, 70% cocoa, Intense dark, 1 square
1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture.
2. Preheat oven to 215°C. Prepare 18 cupcake liners.
3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
4. Whisk the oil, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) walnuts, chocolate and blueberries.
5. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar.
6. Bake for 5 minutes at 215ºC then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 11-13 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
5.Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
Serving Size: makes 18 1 muffin
2. Preheat oven to 215°C. Prepare 18 cupcake liners.
3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
4. Whisk the oil, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) walnuts, chocolate and blueberries.
5. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar.
6. Bake for 5 minutes at 215ºC then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 11-13 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
5.Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
Serving Size: makes 18 1 muffin
Nutritional Info Amount Per Serving
- Calories: 160.3
- Total Fat: 8.7 g
- Cholesterol: 11.4 mg
- Sodium: 141.3 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.0 g
- Protein: 2.8 g