These cakey, moist muffins taste great and are a wonderful breakfast treat. They are low fat and low sugar. You may want to double this recipe. These muffins do not last long at all at my house!
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
Mix oat flour, whole wheat flour, oat bran, hot cereal, cinnamon, allspice, and baking powder together in a bowl. Combine yogurt, milk, egg whites, canola oil, honey, and vanilla extract together in a separate bowl. Add yogurt mixture to flour mixture; stir to combine. Fold blueberries and pecans into batter. Spoon batter into prepared muffin cups.
Bake muffins in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Per Serving: 248 calories; protein 8.9g; carbohydrates 35.3g; fat 10.7g; cholesterol 0.7mg; sodium 73.7mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.