Ingredients:
1/2 c. oats
1/2 c. buttermilk, lowfat
1 1/2 Tbs. margarine, melted
1 egg
1/3 c. brown sugar
1 tsp. vanilla
1/2 c. heaping flour
1 1/2 Tbs. ground flaxseed
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. blueberries, plus another 1/2 cup - cup or so for top
Preheat the oven to 375 degrees. Line muffin tins with paper liners and set aside. Combine the oats and buttermilk together, stir, and let sit for 15-20 minutes. Add the melted butter, egg, brown sugar and vanilla and stir until well combined. Add the dry ingredients and stir together. Fold in the blueberries.
Divide evenly among 8 muffin cups. Top each with 4-6 blueberries. Bake in the oven for 16-18 minutes until the tops are firm. Let cool fully on a wire rack.
(Makes 8-10 muffins, if 8 muffins, 3 WW points each)
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