Whole Grain Blueberry Spice Muffins

Whole-Grain Blueberry Spice Muffins

Whole-Grain Blueberry Spice Muffins

Muffins are the ultimate quick breakfast or snack, and the healthier they are, the better for you.  I’ve been experimenting with converting some of my older muffin recipes into ones that have healthier ingredients in them.  These are not the kind of muffins that could be a dessert or sweet snack.  These are great for breakfast because they will provide the energy you need to get going and will keep you satisfied until lunchtime.

IMG_7287

For this recipe I used half whole wheat flour along with regular all-purpose flour, and added whole-grain oats.  Quick oats could be used, but I like the rough texture and fiber that whole oats provide.  I also took out granulated sugar, and substituted brown sugar instead, making the muffins less sweet, but just sweet enough.  There is very little fat in this recipe since I used fat-free milk, and left in only 3 tablespoons of butter.  Add in some spices that can be apple pie spice, or pumpkin pie spice, or just plain cinnamon and nutmeg to make these muffins your own.  I like a little something  on my muffin tops (not the ones at my waist 🙂 ) so I sprinkled a little sugar on them before baking, giving the tops a little sparkle and crunch.

IMG_7289

These muffins bake up nice and high, and they are easy, nutritious and delicious.  They freeze very well so one or two will be readily available to defrost and reheat in the microwave whenever you want one.   To freeze muffins, let cool completely, then place desired quantity on a baking sheet and freeze individually before transferring to a zip-lock freezer bag.

 

WHOLE  GRAIN BLUEBERRY SPICE MUFFINS

Yield:   Makes 16 muffins

Ingredients:

  • 2 cups flour  (I used 1cup all-purpose, and 1 cup whole wheat.)IMG_7284
  • 1 cup rolled oats
  • 1 cup brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  •  1/2 teaspoon apple pie spice (or pumpkin pie spice)
  • 1 cup fat free milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, slightly beaten
  • 1  1/2 cups frozen blueberries (keep frozen until ready to use)
  • cooking spray
  • 1/4 cup granulated sugar

Directions:

1.   Preheat the oven to 400*F.   Grease or paper-line 16 muffin cups.

2.  In a large bowl combine all dry ingredients.  ( flour through pie spice)

Combine all dry ingredients in a large bowl.

Combine all dry ingredients in a large bowl.

3.  In a separate smaller bowl or measuring cup, whisk together wet ingredients. (  milk through egg)

4.  Combine wet ingredients with dry,  stirring only enough to incorporate.  Fold in the blueberries.

IMG_7284

5.  Divide batter evenly between 16 muffin cups.   Sprinkle tops of batter with granulated sugar.

IMG_7285

 

6.  Bake at 400*F.  for 16 – 18 minutes, till tops spring back when touched.   Cool on a wire rack.

IMG_7286

IMG_7288

 

 

SOURCE:   Carolyn’s Originals

Advertisements

Fresh Cranberry and Oat Scones

Once daylight savings time is over and we’re back to Standard time, the days seem shorter with darkness coming before dinner time.  Whose idea was this any way?  I don’t really need the sun shining in my eyes, waking me up at 6am., nor do I appreciate it when it starts getting dark when I want it to stay light outside. Where’s all the day light we’ve been “saving”?   This whole time change thing makes me grouchy.

Fresh cranberry and oat scones.

Fresh cranberry and oat scones.

To get me over this hissy-fit I needed something good to eat.  Something baked, delicate and crumbly.  Something sweet, but not too sweet, with good-for-me-and-you ingredients.   Into my laboratory/kitchen I went and in about 45 minutes we were having these scones with a cup of coffee.  They didn’t bring back more day light but they did help me to get over the “grouchies”.  If you’re having a “mood” these scones just might help you too.

IMG_5576

CRANBERRY AND OAT SCONES

Yield:    Makes 10 scones

Ingredients:

  • 10 Tbsp. frozen butter

    A variety of "healthy" ingredients.

    A variety of “healthy” ingredients.

  • 1/2 cup milk (regular, almond, coconut are all OK)
  • 1 tsp. lemon juice
  • 1 cup fresh cranberries, chopped in a processor
  • 2  2/3 cup flour ( or flour and oats combination)**
  • 1/3 cup natural cane sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. coarse salt
  • zest of 1 orange
  • 2 large eggs

**  In place of regular flour I made up this combination:  1 cup whole wheat flour, 2/3 cups oats, 2/3 cups oat flour, 1/3 cup potato flour.  Also I used almond milk instead of regular milk soured with lemon juice.  Either works just fine.  You could also use buttermilk and omit the lemon juice.

Directions:

1.  Preheat oven to 400 *F.   Line a baking sheet with parchment paper or grease lightly.

2.  Mix milk with lemon juice, and keep in refrigerator to chill

3. Coarsely chop cranberries in a food processor and reserve.

Chop 1 cup fresh cranberries.

Chop 1 cup fresh cranberries.

I have a small 2-cup processor that works great for small amounts like this and saves getting out the big processor.

4.  In a large bowl, whisk together the flour (s), baking powder, baking soda, salt and orange zest…..

Mix zest of 1 orange into the dry ingredients.

Mix zest of 1 orange into the dry ingredients.

Grate butter on the large holes of a box grater.  Add to flour and toss gently to integrate.

Use a box grater to add small bits of frozen butter to the dry ingredients.

Use a box grater to add small bits of frozen butter to the dry ingredients.

5.  Whisk 1 large egg into the chilled milk and fold into the flour mixture.  Fold in cranberries.

6.  On a floured surface, knead the dough a few times till it just comes together.  Do not over work it.  Form into a disc.  Roll out to 3/4 – inch thickness.  Cut with a 2-inch round cutter.  Place on parchment lined baking sheet.  Reroll scraps and repeat.

Roll out dough and cut with 2-inch cutter.

Roll out dough and cut with 2-inch cutter.

7.  Brush tops with remaining egg and sprinkle with oat flakes and natural sugar.

Brush tops with egg wash and sprinkle with sugar and  oats.

Brush tops with egg wash and sprinkle with sugar and oats.

8.  Bake till golden, about 18 minutes.  Watch carefully, they brown up quickly.  These freeze well.

Fresh cranberry and oat scones.

Fresh cranberry and oat scones.

SOURCE:   Adapted from Everyday Foods