Wednesday, September 08, 2004
Categories:
American/Breakfast
Yield:
12 Muffins
Ingredients:
Non-stick cooking spray
2 cups + 3 tablespoons all-purpose flour, divided use
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grated lemon zest
3/4 cup reduced fat buttermilk
1/4 cup unsweetened applesauce
1 egg
1 1/2 cups fresh blueberries
1/4 cup packed brown sugar
2 tablespoons stick margarine
1/2 cup uncooked regular oats
Directions:
Preheat oven to 400 degrees.
Spray 12 muffin pan and set aside.
In a large bowl combine 2 cups flour, sugar, baking powder, baking soda, salt and lemon zest.
In a small bowl whisk together buttermilk, applesauce and egg.
Add to flour mixture, stirring just until moist.
Toss blueberries with 2 tablespoons flour and gently fold into batter.
Spoon batter into greased muffin pan, filling 2/3 full.
In a food processor, pulse brown sugar and 1 tablespoon flour 5 seconds.
Add butter, pulse 5 or 6 times or until mixture is crumbly. Stir in oats.
Sprinkle muffin batter with oat mixture.
Bake 15 to 20 minutes.
Nutrition Facts:
168 calories, 34g carbohydrate, 4g protein, 1.7g fat, 0.4g saturated fat, 18mg cholesterol, 1.8g dietary fiber, 128mg sodium
Source:
Adapted recipe by Jennifer Parham, RD, LD