Looking for something to warm you up in the cool morning? Try these two muffin recipe and fill up on something good for you.


Steel-Cut Oatmeal and Blueberry Muffins - 30g Carbs, 3g Fiber


Make more oatmeal than you need for breakfast, and use the leftovers in
these moist, nourishing muffins. Also blueberries are full of antioxidents and helps with memory loss.

1 1/2 cups whole-wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs(or egg substitute)
1 1/3 cups buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1 cup cooked steel-cut oats
1 cup blueberries tossed with 1 teaspoon flour

Preheat the oven to 375 degrees with the rack positioned in the upper
third. Use 12 muffin paper liner cups.

Sift together the flours, baking powder, baking soda, spices and salt.

In another bowl, beat together the eggs, buttermilk (or yogurt and milk),
canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients
with a whisk or a spatula. Do not over beat, just mix, stirring up from the
bottom until you can no longer see flour. A few lumps are fine. Fold in
the cooked oats and the blueberries. HINT (Cover blueberries in flour and they won’t sink to the bottom of your muffins)

Spoon into muffin cups, filling them to just below the top. Place in the
oven, and bake for 20 to 25 minutes until nicely browned. Remove from the
heat, and allow to cool for 10 minutes before unmolding. Cool on a rack,
or serve warm.

Advance preparation:
These keep for a couple of days out of the refrigerator, for a few
more days in the refrigerator, and for a few months in the freezer. Take them to work for a snack.

Servings: 12
Serving Size: 1 muffin
Nutrition per Serving:
197 Calories, 1g Saturated Fat, 2g Polyunsaturated Fat, 3g Monounsaturated Fat, 32mg Cholesterol, 30g Carbs, 3g Dietary Fiber, 310mg Sodium, 6g Protein


Rye and Cornmeal Muffins With Caraway - 21g Carbs, 2g Fiber

These muffins are tasty and use whole grains to help with easy digestion.


1 cup rye flour
1 cup whole-wheat flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/3 cup cornmeal
2 tsp caraway seeds
2 eggs( or egg substitute)
1/4 cup canola oil
2 Tbsp blackstrap molasses
1 1/2 cups buttermilk

1. Preheat the oven to 375 degrees with the rack positioned in the upper
third. Use cupcake liners.

2. Sift together the rye and whole-wheat pastry flours, baking powder,
baking soda and salt. Stir in the cornmeal and the caraway seeds.

3. In a separate bowl, beat together the eggs, oil, blackstrap molasses
and buttermilk. Using a whisk or a spatula, stir in the dry ingredients,
and mix until well combined. Do not over beat; a few lumps are fine, but make
sure there is no flour at the bottom of the bowl.

4. Spoon into muffin cups, filling them to just below the top (about
4/5 full). Place in the oven, and bake 25 minutes until lightly browned
and well risen.

Yield: Twelve muffins, depending on the size of your muffin tins.

Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.

Servings: 12
Serving Size: 1 muffin
Nutrition per Serving:
152 Calories, 1g Saturated Fat, 2g Polyunsaturated Fat, 3g Monounsaturated Fat, 32mg Cholesterol, 21g Carbs, 2g Dietary Fiber, 323mg Sodium, 5g Protein