Berry Oatmal Muffins
1 1/2 Tbs. + 1 c. old-fashioned or quick-cooking oats, divided
1 1/2 Tbs. + 1/2 c. packed brown sugar, divided
1 c. fresh or frozen blueberries
1 Tbs. + 1 1/2 c. all-purpose flour, divided
1 Tbs. baking powder
1/4 - 1/2 tsp. ground cinnamon, to taste
1 c. fat-free raspberry yogurt
4 Tbs. melted butter
1 tsp. vanilla extract
1. Preheat oven to 400. Coat a muffin pan with cooking spray or line it with paper baking cups.
2. Combine 1 1/2 Tbs. oats and 1 1/2 Tbs. sugar in a small bowl and set aside. In another small bowl, gently toss blueberries with 1 Tbs. flour and set aside.
3. In a large bowl, combine remaining oats, sugar, flour, baking powder, an cinnamon. In a medium bowl, combine yogurt, butter, egg, and vanilla extract. Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy. Gently fold in blueberries.
4. Fill muffin cups almost to the top. Sprinkle reserved oats and brown sugar over muffins. Bake 18-20 minutes or until golden brown. Serve muffins warm, or if they are cool, slice in half and toast.
Yield: 12 muffins
Nutritional information: 186 calories, 4g. protein, 31g. carbohydrates, 5g. fat, 3g. saturated fat, 29mg. choesterol, 2g. fiber, 62mg. sodium.
Recipe obtained from: Diane - The Curves Magazine (unknown publication date/issue)
My thoughts: I ended up getting 14 muffins out of this recipe, though I could have probably filled a few of the cups a little fuller. You could make these even healthier by using whole wheat flour instead of the all-purpose flour. Any berry would work in place of the blueberries.