These delicious and wonderfully-textured muffins are packed with healthy ingredients: whole wheat flour, oats, antioxidant-rich blueberries, walnuts, and Greek yogurt. These will have a more dense consistency and a wonderful texture. Before baking you can sprinkle the tops with a few oats, cinnamon, white sugar, or walnuts as you desire.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Combine flour, oats, brown sugar, baking powder, and salt in a large bowl; stir in applesauce, yogurt, 1/4 cup skim milk, vegetable oil, and egg. If the dough us a bit too dry, add extra milk 1 tablespoon at a time. Batter should be about the consistency of a thick oatmeal.
Fold blueberries and walnuts into the batter. Spoon into prepared muffin cups until almost full.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Per Serving: 183 calories; protein 4.5g; carbohydrates 23.9g; fat 8.7g; cholesterol 16.2mg; sodium 206.7mg.
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 doesn’t always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done 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 yesterday , then finish it off the next day.