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August 18, 2009
Blueberry Power Muffins With Almond Streusel
1 1/2 cups all-purpose flour, divided
1 cup whole-wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups vanilla low-fat yogurt
1/2 cup 2 percent reduced-fat milk
3 tablespoons canola oil
2 teaspoons vanilla extract
1 large egg
1 1/2 cups fresh blueberries
Cooking spray
Streusel:
1/4 cup all-purpose flour
1/4 cup slivered almonds, chopped
1 tablespoon brown sugar
1 tablespoon butter, melted
Preheat oven to 400 degrees.
To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine 11/2 cups all-purpose flour, whole-wheat flour, oats, granulated sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
Make a well in center of mixture. Combine yogurt, milk, oil, vanilla and egg, stirring with a whisk.
Add yogurt mixture to flour mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of 30 muffin cups coated with cooking spray.
To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar and butter.
Sprinkle evenly over batter. Bake at 400 degrees for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans. Serve
warm or at room temperature.
Makes 30 muffins.
Per 2-muffin serving: 244 calories, 2 mg cholesterol, 260 mg sodium, 42 g carbohydrate, 3 g fiber, 6 g protein, 136 mg calcium.
From Cooking Light magazine
Posted by Lisa at August 18, 2009 8:56 PM
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