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Blueberry Oat Bran Muffin Recipe
Looking for a sweet and satisfying morning pick me up. Most store bought or packaged muffins have no nutrutional value and leave you filling hungry.
These muffins pack a punch with a dose of fiber along with the fiber from fresh fruit. Make these muffins ahead of time and store in the freezer and then pop them in the microwave and go.
Be sure to include more than a muffin for your morning. Slice them open and slather with peanut butter for some protein. Or at a lean slice of turkey bacon for a sweet and savory sandwich.
Breakfast is the most important meal of the day and deserves consideration for what is to come during the day. Think about what you eat and how it will affect you for the rest of the day.
Enjoy your morning with a lasting breakfast so you won't have to grab a snack later.
Remember don't guess test to see how your body reacts to food.
Blueberry Oat Bran Muffins
1 cup buttermilk
1/4 cup honey
2 tbsp canola oil
2 egg whites, lightly beaten
1 cup steel cut rolled oats
1 cup oat bran
1/2 wheat germ
1/2 cup unbleached all-purpose flour
2 tsp baking power
1/4 teaspoon cinammon
1 1/2 cups fresh OR unsweetened frozen blueberries, thawed
Preheat oven to 375°.
Line muffin tin(s) with paper cups, or spray with cooking spray.
Mix buttermilk, honey, oil and egg whites in small bowl.
In large bowl, combine oats, oat bran,wheat germ, flour, baking power,salt and cinammon. Make a well in center of mixture and pour in milk mixture, and blueberries. Stir until combined, being careful not to overmix.
Pour batter into muffin cups and bake for 25 minutes, or until a toothpick inserted into center comes out clean. Serve warm.
Use fresh or frozen blueberries in this recipe year-round. Nutritional Information:(Per Serving): 129 Cal; 4g Total Fat; .4g Saturated Fat; 23g Carb; 4g Protein; .8mg Cholesterol; 126mg Sodium; 2g Fiber.
Dietary Exchanges: 1 1/3 starch; 1/2 fat.
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