Saturday, July 24, 2010
Blueberry Cinnamon Muffins
From Southern Living, July 2002
1/4 cup regular oats
2 TBS brown sugar (I used Splenda blend)
1 tsp ground cinnamon, divided
1/4 cup butter, softened
1 cup sugar (I used Slenda blend)
1/2 cup egg substitute
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup fat free buttermilk (I couldn't find fat free, so I substituted light)
1 cup fresh blueberries
Preheat oven to 350.
Stir together oats, brown sugar, and 1/2 tsp cinnamon. Set aside.
Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla extract.
Combine flour, baking soda, baking powder, salt, and 1/2 tsp cinnamon. Add to butter mixture alternating with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling 2/3 full. Sprinkle evenly with oat mixture.
Bake at 350 for 15-20 minutes or until tops are golden. Cool muffins in pans for 5 minutes; remove and cool on wire racks.
Yield: 15 muffins (I actually got 17)
These muffins are on the cakey side and don't get huge, but they are tasty! Next time I'll probably line the muffin pans with paper cups because the blueberries sank to the bottom and made them hard to remove without falling apart. However, the blueberries I bought at Harris Teeter were huge, so that might be a factor. Considering there isn't any oil or real eggs in this recipe, they're not too bad for you nutrition wise. Definitely a keeper recipe and I think these would be good to freeze.