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.
if you prefer small muffins, use a 24-cup mini-muffin pan and bake for 7 to 9 minutes.
Prep time: 15 minutes
Cook time: 20 minutes
Makes 12 muffins
1 cup quick rolled oats
1 cup buttermilk
2 egg whites
¼ cup melted unsalted butter
2/3 cup packed light brown sugar
½ cup + 1 tbsp all-purpose flour
½ cup spelt or whole-wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground nutmeg
¼ 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, ½ 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 pan.
Bake in centre of preheated oven until firm to the touch, 15 to 20 minutes.
nutRitional analysis PeR Muffin: Calories 170; Protein 4g; Carbohydrate 29g (10%DV);
Fat, total 5g (8%DV); Fat, saturated 2.5g (13%DV); Fat, trans 0g; Cholesterol 10mg (3%DV); Fibre 2g (8%DV); Sodium 210mg (9%DV).
Recipe from: Mindfull