Thursday, August 13, 2009

Oatmeal Blueberry Muffins

These muffins are full of superfoods to promote cardiovascular health, brain health and all-around well-being. Enjoy these fresh from the oven for best results.

½ cup whole wheat flour
1 cup uncooked oatmeal
½ cup wheat bran
¼ all-purpose flour
2 tablespoons ground flaxseed
1/3 cup sugar
1 tablespoons baking powder
½ teaspoon salt
1 cup skim milk
2 egg whites or 1/4 cup egg substitute
¼ cup oil
¼ cup fat free yogurt
1 tablespoon lemon extract
1-1/3 cup blueberries (if using frozen, thaw first)
1 tablespoon sugar

Preheat oven to 375°F. Line 12 2-1/2 inch muffin pan cups with paper baking cups. Spray the cups with non-stick spray.

In a medium mixing bowl, combine wheat flour, oatmeal, wheat bran, all-purpose flour, flaxseed, sugar, baking powder, and salt. Mix well with a spoon.

In a small bowl, combine milk, egg, oil, yogurt and lemon extract. Mix well.

Add wet mix to dry mixture and beat until well blended. Fold in blueberries.

Pour an equal amount of batter into each cup until cups are about 3/4 full. Sprinkle sugar evenly over muffins. Bake for 20-25 minutes or until lightly browned and a toothpick inserted in center comes out dry.

Each muffin provides approximately 177 calories; 6 g fat ( >1 g saturated fat, 3 g monounsaturated fat, 3 g polyunsaturated fat, 713 mg Omega-3 fatty acids, 1343 mg Omega-6 fatty acids); 0.5mg Cholesterol; 241 mg Sodium; 27 g Carbohydrates( including 3.5g of Dietary Fiber and 10g Sugar); 5.5 g Protein. Daily Values Provided by one muffin are: Calcium 11%; Iron 18%; Magnesium 13%; Phosphorus 25%; Potassium 4%; Sodium 16%; Zinc 10%; Copper 17%; Manganese 53%; Selenium 15%.
(Nutrional information was calculated on

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