Recipe for the Weekend

One more and then it's back to regular posting for me. I doctored up a healthy blueberry muffin recipe last night...enough to pretty much call it mine...and had one for breakfast today. YUMMY!! They really are good and only 150 calories and 3 grams of fat in each. I recommend baking them, cooling them on the counter, putting them in a closed Ziploc bag in the fridge overnight, and heating in the microwave in the morning.

And yes, the kids devoured them.

Healthy Blueberry Muffins

1 1/4 cups quick-cooking oats
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup Splenda
1 tbsp baking powder
1/4 tsp salt
1/4 cup brown sugar
1 cup lowfat milk (I used 1 percent)
1 egg, lightly beaten
1/8 cup vegetable oil
1/8 cup unsweetened applesauce
1/2 tsp vanilla extract
1 cup frozen blueberries
1 more tbsp all purpose flour

Heat oven to 425. Grease the top of a 12-muffin pan and line cups with paper liners.

Combine oats, flours, Splenda, baking powder, salt, and brown sugar in a bowl with a whisk. Make a well in the center.

In another bowl, whisk together milk, egg, oil, applesauce, and vanilla.

Pour wet ingredients into dry and stir until combined.

Toss frozen berries with 1 tbsp flour to coat. Gently fold into batter. Spoon into muffin cups until they're about 2/3 full.

Bake for 20 minutes, until golden brown on top. Let cool.