These muffins are the perfect side piece to 3-4 scrambled egg whites! Having protein with this carb is the best way to maintain steady energy and boost your metabolism. Makes a good snack too!
Yield: Serves 12 (serving size: 1 muffin)
1/3 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1 tablespoon white whole-wheat flour
1/8 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted and divided
9 ounces white whole-wheat flour (about 2 cups)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup reduced-fat sour cream
2/3 cup granulated sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg
1 1/2 cups fresh blueberries
1. Preheat oven to 425°. Place 12 muffin-cup liners in muffin cups. Lightly coat liners with cooking spray.
2. Combine oats, brown sugar, 1 tablespoon flour, and cinnamon in a bowl. Drizzle with 1 tablespoon melted butter; toss with a fork.
3. Weigh or lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda in a bowl, stirring well with a whisk.
4. Place remaining 2 tablespoons butter, sour cream, granulated sugar, oil, vanilla, and egg in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until combined. Fold in blueberries. Divide batter evenly among prepared muffin cups. Sprinkle evenly with topping. Bake at 425° for 5 minutes. Reduce oven temperature to 375°; bake an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool muffins in pan for 5 minutes. Remove from pan; cool completely on a wire rack.
Amount per serving
Fat 10.8 g Satfat 4 g Monofat 4 g Polyfat 1.6 g
Protein 5 g
Carbohydrate 32 g Fiber 3 g
Sugars 16 g Est. Added Sugars 13 g
Cholesterol 24 mg Iron 1 mg Sodium 258 mg Calcium 68 mg
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