Blueberry-Oatmeal Muffins

From the kitchen of Wendy Zins, ARCC faculty

This recipe, originally from "Cooking Light", can be made as either muffins or quick bread.  I often make them in big batches to freeze.  Then, I take a couple out the night before for my morning commute.  My kids also love them.

~Wendy

Ingredients:

1 2/3 cups quick-cooking oats
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup whole wheat flour (about 2 1/3 ounces)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups fat-free buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

Directions:

1. Preheat oven to 400° F.

2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.

3. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

4. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

5. Toss berries with 2 tablespoons flour, and gently fold them into the batter.

6. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar.

Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Tips:
Tossing unthawed frozen blueberries with a couple tablespoons of flour before adding to the batter keeps them from turning the batter purple while they bake.  If you use fresh blueberries, skip Step 5.

Nutritional Profile:
Yield: 16 servings (serving size: 1 muffin)

NUTRITION PER SERVING
CALORIES 170 (26% from fat); FAT 5g (sat 0.6g,mono 2.5g,poly 1.4g); PROTEIN 4g; CHOLESTEROL 27mg; CALCIUM 65mg; SODIUM 256mg; FIBER 2g; IRON 1.2mg; CARBOHYDRATE 28.6g

Weight Watchers POINTS® Value:
5 POINTS per muffin