If you prefer small muffins, use a 24-cup mini-muffin pan and bake for 7 to 9 minutes.
Prep time: 15 minutes II Cook time: 20 minutes II Makes: 12 muffins
- 1 cup quick rolled oats
- 1 cup buttermilk
- 2 egg whites
- 1/4 cup melted unsalted butter
- 2/3 cup packed light brown sugar
- 1/2 cup + 1 tbsp all-purpose flour
- 1/2 cup spelt or whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 2 cups fresh or frozen blueberries
- Preheat oven to 400 F. Lightly grease a 12-cup muffin pan or line with muffin cups.
- In a bowl, stir together oats and buttermilk; let stand for 5 minutes. Stir in egg whites and butter.
- In a separate bowl, combine brown sugar, 1/2 cup all-purpose flour, spelt flour, baking powder, baking soda, salt, nutmeg and cinnamon.
- In another bowl, gently toss blueberries with 1 tbsp all purpose flour.
- Make a well in the middle of the flour mixture, gently stir in oat mixture. Do not over mix. Gently fold in blueberries. Spoon mixture evenly into prepared muffin pan.
- Bake in centre of of preheated oven until firm to the touch, 15 to 20 minutes.
Nutritional analysis per muffin: Calories 170; Protein 4g; Carbohydrate 29g; Fat, total 5g; Fat, saturated 2.5g; Fat, trans 0g; Cholesterol 10mg; Fibre 2g; Sodium 210mg.
– from the book, “Mindfull, Over 100 Delicious Recipes for Better Brain Health”, by Carol Greenwood, PhD, Daphna Rabinovitch, and Joanna Gryfe.
Recipe by Susan Mendelson
Susan Mendelson author of four bestselling cookbooks, has owned the Lazy Gourmet, a gourmet cookbook store in Vancouver, since 1979, wowing locals and visitors alike with her home-spun specialties.