Whole Wheat Oatmeal Blueberry Mini-Muffins

I don’t know how to follow a recipe. The minute I sit down to look at my newest issue of Cooking Light or open a cookbook, I begin to think of alternative ingredients and how I would have developed the recipe instead of the one printed on the page. And thanks to a few years of working as a chef’s assistant in the University of New Mexico’s continuing education cooking classes, I have long ago overcome the fear of messing up a recipe. (Not that I haven’t had my share of disasters – like the fat-free kick that led to a fat-free sugar-free birthday cake that even the dogs wouldn’t eat). This morning I woke up with a hankering for blueberry muffins but wanted something a bit healthier than the average recipe. I’m not sure if I should confess this, but even the dog ate these – thanks to a nine-year-old who thinks plates are a nice suggestion, not a requirement.

WHOLE WHEAT OATMEAL BLUEBERRY MUFFINS

1 cup whole wheat flour

2 cups unbleached flour

1 cup oats (not quick)

1/4 cup raw sugar

1 tbsp. baking powder

1 tsp. Mexican Sweet Spices

1 tsp. powdered vanilla

1/4 tsp. salt

Whisk together dry ingredients. In a separate bowl, combine:

1/3 cup skim canned milk, 1/3 apple juice, 1 egg, 2 Tbsp. canola oil

Stir in liquid ingredients just until moist and add 1 cup frozen blue berries. Spoon into mini-muffin tins and bake at 400F until browned and toothpick comes out clean, about 12 minutes. (For convection, set to convection bake and decrease temperature to 375F.

Published by Lisa Abeyta

Entrepreneur and passionate foodie.

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