Oat and Blueberry Muffins

Quick and easy for on-the-go breakfasts. Low-fat, protein, whole grains, and fiber packed in a muffin!

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or use paper liners.

Step: 2

Mix flour, oats, baking powder, and cinnamon together in a bowl. Stir sugar, applesauce, yogurt, egg, and vanilla extract together in a separate bowl. Stir flour mixture into applesauce mixture until just combined. Fold blueberries into batter. Fill prepared muffin cups 2/3 full with batter.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.

Per Serving: 150 calories; protein 3.5g; carbohydrates 31.9g; fat 1.3g; cholesterol 16mg; sodium 95mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . 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 work it night before , then clear it off the next day.