Steel-Cut Oatmeal and Blueberry Muffins - 30g Carbs, 3g Fiber
By MARTHA ROSE SHULMAN
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
Make more oatmeal than you need for breakfast, and use the leftovers in
these moist, nourishing muffins.
1 1/2 cups whole-wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 1/3 cups buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1 tsp vanilla
1 cup cooked steel-cut oats
1 cup blueberries tossed with 1 teaspoon flour
Preheat the oven to 375 degrees with the rack positioned in the upper
third. Oil, spray or butter 12 muffin cups.
Sift together the flours, baking powder, baking soda and salt.
In another bowl, beat together the eggs, buttermilk (or yogurt and milk),
canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients
with a whisk or a spatula. Do not beat, just mix, stirring up from the
bottom until you can no longer see flour. A few lumps are fine. Fold in
the cooked oats and the blueberries.
Spoon into muffin cups, filling them to just below the top. Place in the
oven, and bake for 20 to 25 minutes until nicely browned. Remove from the
heat, and allow to cool for 10 minutes before unmolding. Cool on a rack,
or serve warm.
Advance preparation:
These keep for a couple of days out of the refrigerator, for a few
more days in the refrigerator, and for a few months in the freezer.
Servings: 12
Serving Size: 1 muffin
Nutrition per Serving:
197 Calories, 1g Saturated Fat, 2g Polyunsaturated Fat, 3g Monounsaturated Fat, 32mg Cholesterol, 30g Carbs, 3g Dietary Fiber, 310mg Sodium, 6g Protein
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