Prep 20 mins
Cook 20 mins
From Cooking Light January 2006.
- 1 2⁄3 cups quick-cooking oats
- 2⁄3 cup flour
- 1⁄2 cup whole wheat flour
- 3⁄4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 1⁄2 cups fat-free buttermilk
- 1⁄4 cup canola oil
- 2 teaspoons grated lemon rind
- 2 eggs
- 2 cups frozen blueberries
- 2 tablespoons flour
- cooking spray
- 2 tablespoons granulated sugar
- Preheat oven to 400.
- Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
- Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk.
- Make a well in center of mixture.
- Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk.
- Add to flour mixture, stirring just until moist.
- Toss berries with 2 tablespoons flour, and gently fold them into the batter.
- Fill 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar.
- Bake for 20 minutes or until muffins spring back when touched lightly in center.
- Remove from pans and cool on a wire rack.
Cooking Light reprinted this recipe in August 2010 with these minor changes:
1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2.33 ounces whole-wheat flour (about 1/2 cup)
I skipped the step of processing the oatmeal, and used old fashioned oats instead of the quick version. My muffins were still moist, flavorful and had a nice texture. These were great with fresh fruit and crispy center cut bacon on a lazy Sunday.
We absolutely love these muffins. They are moist and filling without being dry like many low-fat muffins are. I will make a large batch and freeze the left overs for week day breakfasts on the run. The only think I do differently is to add a couple tablespoons of flax seed to increase the protein and fiber further. I will add the lemon zest when I have it, but I don't always have lemons on hand so I don't always use it. To freeze, I let them cool completely then place in a large ziptop freezer bag. To serve, I will microwave 30-45 seconds on high.