Blueberry- and oatmeal muffins

By combining oats and blueberries we have a super-breakfast. Oats contain soluble fibers that lower the blood sugar and blueberries are full of antioxidants.

3/4 cups + 2 tbsp whole wheat flour
3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup + 2 tbsp oatmeal
1 large egg
2 egg whites
1/2 cup maple syrup
3/4 cups skim milk
1 tbsp lemon juice
3 tbsp vegetable oil
2 tsp grated orange zest
1 tbsp orange juice
1 tsp vanilla extract
1 1/2 cups blueberries, rinsed and drained

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Pre-heat the oven to 200°C (400°F). Prepare 16 muffin liners.

Put 1 tbsp of lemon juice in a 3/4 cup and fill the rest up with milk. Let stand for a few minutes.

Put whole wheat flour, flour, baking powder, baking soda, salt and cinnamon in a big bowl and stir together with a spoon. Add 1 cup of oatmeal and mix.

Whisk eggs, egg whites and maple syrup. Add the milk, oil, orange zest and vanilla extract og whisk until mixed. Add the dry ingredients and mix with a rubber spatula until the ingredients are just incorporated. Add the blueberries and mix carefully. Put the mix in the muffin liners and add 2 tbsp (combined) evenly over all the muffins. I got 16 muffins out of this recipe.

Bake until the muffins are lightly browned and the tops go down a little when you gently press with your fingers, or 18-22 minutes.

Nutritional information: 180 calories, 5 gr protein, 30 gr carbs, 3 gr fiber, 5 gr total fat, 0 gr saturated fat, 18 mg cholesterol, 190 mg sodium


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