Prep 10 mins
Cook 18 mins
This is sort of a combination of muffin recipes from Zaar and my own favorite flavors.
- 1⁄2 pint blueberries
- 1⁄4 cup sugar substitute (like Splenda)
- 1 cup oatmeal
- 1 cup low-fat buttermilk
- 1⁄3 cup applesauce (none of that sugar-added stuff ( just apples and water!)
- 1⁄2 cup light brown sugar
- 1⁄4 cup egg substitute
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon maple extract
- Preheat oven to 400 degrees.
- Line muffin tin with paper cups.
- Mix everything except blueberries in large bowl.
- Carefully stir in blueberries.
- Spoon into muffin tins.
- Bake for about 18 minutes.
Hmmmm.........I made these as I love blueberries and oats....I used 1/2 cup of blueberries, as I don't measure fruit in pints. I felt there were way too many ingredients in this recipe, and the muffins were very dense - not unpleasant at all, but very heavy and sweet. I don't think we readily get egg substitute in France, I did not look for it however, as I had some very nice free-range eggs in the pantry. I did happen to have some maple syrup extract, a gift from a Canadian chum - but it was not evident in the flavour at all. Overall, not unpleasant in flavour but very typical of American style muffins.........sweet and very dense - I was hoping for a lighter and more oaty texture. My muffins took about 25 minutes to cook - and were still a little doughy in the middle. I might be persuaded to try this recipe again with less sugar, less raising ingredients and no maple extract.