Blueberry Nut Muffins
Ingredients
Yield: 12 muffins
⅓ cup all-purpose flour
⅓ cup whole wheat flour
⅔ cup quick oats
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon; ground
⅛ teaspoon nutmeg; ground
⅓ cup blueberries; fresh or frozen
½ teaspoon vanilla extract
⅛ cup vegetable oil
1 tablespoon maple syrup
⅛ cup applesauce; unsweetened
⅓ cup yogurt; plain, low-fat
1 egg
⅓ cup walnuts; chopped
⅓ cup cherries; dried
Nutrition information
Serving size: 1 muffin
Calories: 187
Total Fat: 9.0 g
Saturated Fat: 1.0 g
Monounsaturated Fat: 4.0 g
Sodium: 382.0 mg
Total Carbohydrate: 23.0 g
Dietary Fiber: 2.0g
Sugars: 9.0 g
Protein: 4.0 g
Source: Goldring Center for Culinary Medicine
Instructions
1. Preheat oven to 400 degrees then gather all ingredients and equipment.
2. Line or grease muffin tins.
3. In a large bowl, whisk together flours, salt, baking powder, baking soda, and spices.
4. In a separate bowl, add the eggs, vanilla, oil, syrup, yogurt, and whisk together.
5. Add dry ingredients to the wet. Use a rubber spatula or wooden spoon to mix together until just combined. Do not over-mix. The batter should be lumpy and barely incorporated.
6. Gently fold in walnuts, dried cherries, and oats. Scoop batter into pans, ¾ full.
Bake 15 to 20 minutes or until golden brown.