These have been a big hit around here this week. Combined with some yogurt or an egg and they make a decent breakfast. They also freeze well for future need-a-quick-breakfast mornings!
Whole-Grain Blueberry Muffins
Ingredients:
-1 1/4 c. whole-wheat flour
-1 c old fashioned rolled oats
-1/4 c flaxseed
1/4 c nuts (walnuts, pecans, almonds, etc.)
-1 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1 c plain low-fat yogurt (Greek yogurt would work, too)
-1/2 c brown sugar
-3 Tbs butter, melted
-1 Tbs grated orange zest
-1/4 c orange juice (or the juice from 1 orange)
-1 egg
-1 tsp vanilla
-blueberries, fresh or frozen
1. Preheat oven to 375.
2. Combine in food processor: flour, oats, flaxseed, nuts, baking powder, baking soda, and salt. Process until finely ground.
3. Combine in a large bowl: yogurt, sugar, butter, orange zest, orange juice, egg, and vanilla.
4. Add flour mixture to wet ingredients and combine gently, do not overmix.
5. Fold in blueberries.
6. Divide batter into 12 greased muffin tins. Bake for 22-25 minutes.
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