Oatmeal-Blueberry Muffins

I recently received a copy of Betty Crocker Whole Grains: Easy Everyday Recipes and was very excited at the prospect of what I would find inside. I've been trying to eat healthier and this cookbook seemed like a good addition to my stash of healthy cooking books.

The first recipe I tried was the Oatmeal-Blueberry Muffins. Yes, I know - not very ambitious, but I had all the ingredients on hand and I needed something I could take for a quick breakfast at work. You see, I never have time to eat before I leave in the morning between getting My Boys their breakfast, packing their snacks and lunches for school. It's a pretty hectic time each day. Of course, if I could drag myself out of bed even 30 minutes earlier I could squeeze in breakfast for myself but that is easier said than done.

Back to my newest cookbook! There are a good number of pictures, not of every recipe but enough to keep me reasonably happy. The blueberry muffins were whipped up quickly and baking away within 10 minutes or so. My only issue with these muffins was that they needed a contrasting bright flavor - perhaps orange or lemon zest. I'll try that next time I make them.

From Family, Friends and Food

They were best after they had just cooled enough to remove from the pan. I would definitely recommend toasting them if you have any left after the first day. They are only 180 calories and are packed with 2 grams of fiber and 4 grams of protein. A nice healthy mid-morning snack or even to get you past the late day slump.

Oatmeal-Blueberry Muffins
Source: Betty Crocker - Whole Grains: Easy Everyday Recipes

Ingredients

• 1 cup buttermilk
• 1 cup old-fashioned oats
• 1/3 cup canola oil
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup fresh or frozen (thawed and drained) blueberries

Directions

1. Heat oven to 400 degrees. Grease bottoms of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup. In small bowl, pour buttermilk over oats.
2. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
3. Bake 15-20 minutes or until golden brown. Cool 5 minutes before removing from pan. Serve warm.