Tuesday, February 23, 2010

Whole Wheat Oatmeal Muffin

I made these wonderful hearty and very low fat muffins on Sunday this past weekend and I have been eating them for breakfast everyday since then. I froze 8 of them and I am anxiously awaiting their thawing so I can eat the rest. You can add anything you want to this recipe, it is very forgiving. Dried fruits, fresh fruits (like mashed banana), peanut butter, nuts, just about anything would make a great add-in to this recipe.

Dry Ingredients
1 cup whole wheat flour
1/4 cup white sugar
1/4 cup packed brown sugar
2 tbsp ground flax
2 tbsp wheat germ
1 1/2 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp salt
1 1/2 cups instant oatmeal

Wet Ingredients
1 cup plain fat free yogurt
1/3 cup applesauce
1 1/2 tsp vanilla
1 egg (beaten)

Add later
1/2 cup boiling water

my additions
1 cup frozen and thawed blueberries
1/4 cup slivered almonds

Preheat oven to 375F

Put the dry ingredients in a large bowl and stir with a whisk until combined
Tip: when measuring flour: spoon lightly into measuring cup and level with the back of a knife

Mix all the wet ingredients in a separate bowl and slowly pour into dry ingredients and stir until just barely combined (very lumpy)

Pour boiling water into your batter and stir just to slightly combine then lightly stir your add-ins into the batter too.
Tip: Stir just until everything is combined, there should definitely be lumps.
Do not stir muffin batter too much! It will result in pointy topped, chewy, dense muffins.

Let it sit for 20 minutes (this is important so the flour and oats will absorb as much liquid as they can, it will give you a much more tender muffin)

While your batter is resting line a muffin tin with muffin liners and spray lightly with Pam

Spoon batter into each muffin cup (they end up being quite full, especially if you put a lot of add-ins, so if you need to fill another muffin cup or two I definitely suggest doing so)

Bake for 20 minutes until muffins spring back when you touch them on top

Remove from muffin tin and let cool on counter completely before putting into a container or wrapping for freezing

Servings: 12
Serving size 1 muffin: without any add-ins: 135 calories per muffin
with blueberries and almonds: 175 calories per muffin

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