Recipe by Simply Chris
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
Top Review by nyc4me03
Delicious! I followed the recipe to the T. The only variation I made to the recipe was to use bakery-style muffin tins for a larger, friendlier-looking muffin. Moist, just the right white to wheat flour ratio!
- 354.88 ml all-purpose flour
- 236.59 ml whole wheat flour
- 236.59 ml quick-cooking oatmeal
- 236.59 ml granulated sugar or 236.59 ml Splenda sugar substitute
- 14.79 ml baking powder
- 4.92 ml baking soda
- 1.23 ml salt
- 473.18 ml plain low-fat yogurt
- 118.29 ml 1% low-fat milk
- 29.58 ml canola oil
- 9.85 ml vanilla extract
- 59.14 ml egg substitute
- 354.88 ml fresh blueberries
- cooking spray
- 59.14 ml whole wheat flour
- 59.14 ml slivered almonds, chopped
- 14.79 ml brown sugar
- 14.79 ml butter or 14.79 ml margarine, melted
Directions See How It's Made
- 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.