Chef Meg, Spark People
Preheat oven to 375°F. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside. In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 171 | ||
Calories from Fat: 17 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 17mg | 5 % | |
Sodium 267.2mg | 9 % | |
Potassium 177.3mg | 5 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 31.8g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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