Yesterday morning I had an appt. at the bank at 8:30. I left Graham sleeping and when I came back, decided to make these muffins. But, I was feeling really hungry, from my blood adventures the day before. Instead, I made oatmeal (just with 1/3c.) so I could eat right away.
I made the muffins after breakfast, for Graham’s breakfast and to bring to my parents and grandparents.
I got 12 muffins and 10 minis.
Oatmeal Berry Muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (I used 1 tsp.)
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk (I used 1% milk)
- 1/2 cup firmly packed brown sugar
- 2 tbsp canola oil
- 1 large egg, lightly beaten
- 1 tsp. vanilla (I added this, too)
- 3/4 cup blueberries, fresh or frozen (I used 1 c. frozen raspberries and blueberries)
Preheat oven to 375 degrees.
Line a muffin tin with paper cases or spray with nonstick cooking spray.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil, egg, and extracts. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in berries. Fill muffin cups 2/3 full. I got 12 regular muffins and 10 mini-muffins.
Bake for 16-18 minutes (I baked 20 minutes, I think, but my oven runs cool).
We went out to Mississauga,stopping to look at furniture stores along the way.
Had to have a muffin along the way! We took four to my parents’ house (and did four loads of laundry!) and four to my grandparents’ apt (and had a nice visit).
Dinner with my mum and sister was lots of fun (burgers!!) and then we went to a birthday party.
More on my Sunday later today. Have a great one! 🙂