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Wednesday, April 29, 2015

Blueberry Muffins With Almond Streusel

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup quick-cooking oatmeal
  • 1 cup granulated sugar or 1 cup splenda sugar substitute
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups plain low-fat yogurt
  • 1/2 cup 1% low-fat milk
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1/4 cup egg substitute
  • 1 1/2 cups fresh blueberries
  • cooking spray
  • 1/4 cup whole wheat flour
  • 1/4 cup slivered almonds, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon butter or 1 tablespoon margarine, melted

Recipe

  • 1 preheat oven to 400.
  • 2 combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
  • 3 make a well in center of mixture.
  • 4 combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
  • 5 add yogurt mixture to flour mixture.
  • 6 stir just until moist.
  • 7 gently fold in blueberries.
  • 8 spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
  • 9 combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). sprinkle evenly over batter.
  • 10 bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
  • 11 cook in pans 10 minutes on a wire rack.
  • 12 remove from pans.
  • 13 serve warm or at room temperature.

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