Oat and Berry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 187.0
- Total Fat: 5.3 g
- Cholesterol: 26.3 mg
- Sodium: 331.6 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 3.5 g
- Protein: 4.4 g
View full nutritional breakdown of Oat and Berry Muffins calories by ingredient
Introduction
Excellent breakfast muffins. Cranberries add a bit of tanginess. Excellent breakfast muffins. Cranberries add a bit of tanginess.Number of Servings: 12
Ingredients
-
1 cup Whole Wheat Flour
0.25 cup Oat Bran
1.33 cup rolled oats
1 tbsp *Flax Seed Meal (ground flax)
0.5 tsp Baking Soda
1.5 tsp Baking Powder
1 tsp Salt
1 large Egg, fresh, whole, raw
1 cup Milk - Skim (Non Fat)
8 tbsp PC Fancy Molasses
0.25 cup Butter, unsalted
300 grams Banana, fresh
0.25 cup, whole Cranberries
0.25 cup, unthawed Blueberries, frozen (unsweetened)
0.25 cup, unthawed Strawberries, frozen, unsweetened
0.25 cup *Great Value Red Raspberries Frozen
Tips
Original recipe calls for 1/4 cup of sugar but it has been eliminated (it's not missed) & 1 cup of buttermilk. Buttermilk (even 1%) has fat in it so I use warmed skim milk mixed with 1 tbsp. of white vinegar (I couldn't find the vinegar in the ingredient list) & let that stand for 5 minutes before adding to the wet mixture.
Frozen cranberries are fine. Use any mixture of frozen berries that you like.
"PC Fancy Molasses" is the house-brand from SuperStore (in Canada). 8 tbsp = 1/2 cup (I couldn't select "cup" as a measurement).
Directions
Preheat oven to 400 degrees F & prepare a 12-cup muffin tin (coat with non-stick spray or line with paper liners). Melt butter, mash bananas, lightly beat egg & mix these items with the molasses and milk. In a separate bowl mix dry ingredients, then stir in frozen berries. Gently fold in the wet mixture with the dry mixture until just mixed. Pour batter into muffin tin & bake for 25 to 30 minutes. Cool muffins for a couple of minutes in pan before placing on a cooling rack.
Serving Size: 12 muffins
Serving Size: 12 muffins