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Delicious flavor in a
healthy muffin...
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2 cups |
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flour |
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1 cup |
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oatmeal |
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1 cup |
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packed dark
brown sugar |
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1½ tsp |
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baking
powder |
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½ tsp |
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baking soda |
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½ tsp |
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salt |
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½ tsp |
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allspice |
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1 cup |
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nonfat milk |
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3 Tbs |
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butter,
melted |
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1 tsp |
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vanilla
extract |
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1 large |
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egg, lightly
beaten |
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1½ cups |
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frozen
blackberries, chopped coarsely |
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¼ cup |
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granulated
sugar |
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1 |
Preheat oven to
400°F. |
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2 |
In a large bowl,
combine flour and next 6 ingredients (through allspice).
Make a well in the center of the mixture. In a small
bowl, combine milk, butter, vanilla and egg; add to
flour mixture, stirring until just moist. Gently stir in
blackberries. |
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3 |
Spoon ¼ cup batter
into each of 17 paper-lined muffin cups sprayed with
cooking spray. Bake for 16 minutes. Sprinkle with sugar;
bake for an additional 3 minutes, or until center
springs back when touched. Cool in pans 10 minutes on
wire racks. |
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Servings: 17 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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166.16 |
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Calories From Fat (14%) |
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23.51 |
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% Daily Value |
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Total Fat
2.66g |
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4% |
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Saturated Fat 1.45g |
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7% |
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Cholesterol
18.12mg |
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6% |
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Sodium
164.56mg |
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7% |
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Potassium
126.63mg |
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4% |
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Carbohydrates
33.23g |
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11% |
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Dietary Fiber 1.64g |
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7% |
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Sugar 17.67g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
31.58g |
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Protein
3.09g |
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6% |
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Cooking Tips |
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*Coursely chop blackberries,
then place them back into the freezer until ready to use. If
they thaw too much, they will turn your muffins purple.
Source: modified from Cooking Light |
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