These muffins are loaded with essential vitamins, minerals and antioxidents, plus heart friendly monounsaturated fat from the almonds and canola oil. These freeze well up to a month. Microwave frozen muffins at High for 15 seconds. We like these especially since the recipe calls for whole wheat flour and oatmeal. Adaped from Cooking Light
- 1 1⁄2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup quick-cooking oatmeal
- 1 cup granulated sugar or 1 cup Splenda sugar substitute
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 cups plain low-fat yogurt
- 1⁄2 cup 1% low-fat milk
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1⁄4 cup egg substitute
- 1 1⁄2 cups fresh blueberries
- cooking spray
- 1⁄4 cup whole wheat flour
- 1⁄4 cup slivered almonds, chopped
- 1 tablespoon brown sugar
- 1 tablespoon butter or 1 tablespoon margarine, melted
- Preheat oven to 400.
- Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
- Make a well in center of mixture.
- Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
- Add yogurt mixture to flour mixture.
- Stir just until moist.
- Gently fold in blueberries.
- Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
- Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
- bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
- Cook in pans 10 minutes on a wire rack.
- remove from pans.
- Serve warm or at room temperature.