Healthier Blueberry Oat Bran Coffeecake Muffins
These are healthi-ER muffins, yet very satisfying! The recipe is from my Betty Crocker cookbook, but I modified it slightly to improve the taste. Hope you enjoy! Note that cooking times may vary. I used my apartment gas oven, which bakes things very quick. The cooking time in this recipe is from the Betty Crocker cookbook. Alter as you see fit.
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READY IN: 33mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- nonstick cooking spray
- 1 1⁄4cups oat bran
- 1
- 1⁄4
- 2teaspoons baking powder
- 1⁄4teaspoon baking soda
- 1⁄4teaspoon salt
- 1
- 3⁄4
- 1⁄2cup 1% low-fat milk
- 1⁄4cup honey
- 1tablespoon canola oil
- 1⁄2cup dried blueberries
Topping
- 3tablespoons white whole wheat flour
- 3tablespoons brown sugar
- 1⁄4teaspoon pumpkin pie spice
- 2tablespoons Smart Balance light butter spread
- 3tablespoons chopped walnuts
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DIRECTIONS
- Preheat oven to 400°F.
- For topping, in a small bowl stir together the flour, brown sugar, spice, and butter. use pastry blender, your hands, or two knives to blend until crumbly. Add chopped nuts. Mix well.
- Lightly coat bottoms of twelve 21/2 -inch muffin cups with cooking spray; set aside.
- In a medium bowl combine all dry ingredient, use whisk to combine well. Make a well in the center and set aside.
- In a small bowl, beat egg. Then combine all other ingredients EXCEPT dried fruit.
- Add wet mixture to dry mixture. FOLD until damp, careful not to stir too many times.
- Add fruit, fold in gently.
- Divide evenly into muffin tin. Sprinkle on topping and press lightly down on muffin.
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