Blueberry Oat-Bran Muffins (GCC)


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 119.0
  • Total Fat: 4.4 g
  • Cholesterol: 35.4 mg
  • Sodium: 135.9 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 6.1 g

View full nutritional breakdown of Blueberry Oat-Bran Muffins (GCC) calories by ingredient
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Introduction

adapted from The Good Carb Cookbook, by Sandra Woodruff

These are surprisingly light-textured and moist. The taste is mostly of oats, pleasant and very slightly sweet, but kind of bland and not at all rich if you don't add anything to them.
adapted from The Good Carb Cookbook, by Sandra Woodruff

These are surprisingly light-textured and moist. The taste is mostly of oats, pleasant and very slightly sweet, but kind of bland and not at all rich if you don't add anything to them.

Number of Servings: 12

Ingredients

    * 2 cups oat bran (I used Quaker, which is finer than Bob's Red Mill)
    * 2 tsp baking powder
    * 1/4 tsp baking soda
    * 1/2 cup non-fat vanilla yogurt (not sweetened with aspartame, as it can't be baked. I use Liberty Organic Pro-biotic)
    * 1/2 cup orange juice
    * 2 large eggs
    * 1 large egg white
    * 2 Tbsp sunflower oil
    * 1 cup frozen, unsweetened blueberries
    * flavoring, such as 1/2 tsp cinnamon plus 1/4 tsp nutmeg and a pinch of cardamom, 2 tsp lemon or orange zest, scraping of half a vanilla bean, 1/2 tsp almond extract, or some combination of these

Directions


Makes 12 muffins. 1 muffin = 1 serving

Preheat oven to 350 F. Combine dry ingredients in one bowl, and wet in another, leaving blueberries out. Lightly stir wet ingredients into dry, then fold in bluebwrries. Spoon into lined muffin tins or silicone molds. Bake about 15 minutes.


Number of Servings: 12

Recipe submitted by SparkPeople user ORENDA7.

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