Ingredientes para Whole Wheat Oatmeal And Buttermilk Blueberry Muffins
- 1 ½ cups whole wheat flour
- Quick Oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- Low Fat Buttermilk
- Oil
- Splenda Sugar Blend For Baking
- Fresh Blueberries
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Cómo preparar Whole Wheat Oatmeal And Buttermilk Blueberry Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: whole wheat flour, all-purpose flour, rolled oats, baking powder, baking soda, salt, and sweetener (Splenda or sugar).
- In a separate bowl, whisk together the wet ingredients: buttermilk, melted butter, eggs, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the blueberries.
- Fill each muffin liner about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
36g
Fat
9g
Carbs
12g
