WILD-BLUEBERRY SPELT-OAT MUFFINS
Make everyday blueberry muffins more special by using good-for-you spelt flour, oats, and ground flaxseed and finishing with a sugar glaze and a touch of lemon zest.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together both flours, oats, flaxseed, baking powder, and salt. In another bowl, whisk together 1/2 cup milk, eggs, butter, vanilla, and granulated sugar. Whisk milk mixture into flour mixture. Gently fold in blueberries.
- Divide batter evenly among muffin cups, about 1/4 cup per scoop. Bake until a tester inserted in middles comes out with just a few crumbs, 22 to 24 minutes. Let muffins cool in pan 15 minutes, then transfer to a wire rack and let cool completely.
- Whisk confectioners' sugar with remaining 2 tablespoons milk until smooth. Add additional milk if needed, a drop at a time, to achieve a drizzling consistency. Dip muffins in glaze; set on rack to drip. Grate some lemon zest directly over top of each muffin; allow glaze to set fully before eating or storing. Muffins can be stored in an airtight container up to 3 days.
BLUEBERRY SPELT MUFFINS
Coconut oil and stevia are used in these healthy, moist muffins bursting with blueberries!
Provided by April Fear
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.
- Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 27.5 g, Cholesterol 27.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 261.8 mg, Sugar 14.6 g
OAT BRAN & BLUEBERRY MUFFINS WITH SPELT (VEGAN)
"Veganized" (?) from the recipe on the package of oat bran. This also uses spelt flour instead of regular wheat, of course you could use regular flour instead. I was pleasantly surprised at how well these turned out - really light, maybe a little crumbly due to the spelt. In a nutshell, really good and all the benefits of the oat bran!
Provided by magpie diner
Categories < 60 Mins
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a medium bowl mix together the soy milk and lemon juice, set aside for a few minutes to thicken up (curdle). Once it has thickened a little (usually 5 minutes) add in the oat bran and set aside.
- In a large mixing bowl add the flour, baking powder, baking soda and salt.
- Add the rest of the wet ingredients (oil, egg replacer & vanilla) and sugar to the soy milk mixture.
- Mix the wet ingredients into the dry, mix well but don't over blend. Gently fold in the berries.
- Spoon into 12 preepared muffin tins and bake for 20-22 minutes until golden.
Nutrition Facts : Calories 106.1, Fat 7.5, SaturatedFat 0.7, Sodium 249.5, Carbohydrate 11.2, Fiber 2.5, Sugar 1.6, Protein 3.5
BLUEBERRY OATMEAL MUFFINS
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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