Whole Wheat Oatmeal Blueberry Mini-Muffins

I don’t know how to follow a recipe. The minute I sit down to look at my newest issue of Cooking Light or open a cookbook, I begin to think of alternative ingredients and how I would have developed the recipe instead of the one printed on the page. And thanks to a few years of working as a chef’s assistant in the University of New Mexico’s continuing education cooking classes, I have long ago overcome the fear of messing up a recipe. (Not that I haven’t had my share of disasters – like the fat-free kick that led to a fat-free sugar-free birthday cake that even the dogs wouldn’t eat). This morning I woke up with a hankering for blueberry muffins but wanted something a bit healthier than the average recipe. I’m not sure if I should confess this, but even the dog ate these – thanks to a nine-year-old who thinks plates are a nice suggestion, not a requirement.

WHOLE WHEAT OATMEAL BLUEBERRY MUFFINS

1 cup whole wheat flour

2 cups unbleached flour

1 cup oats (not quick)

1/4 cup raw sugar

1 tbsp. baking powder

1 tsp. Mexican Sweet Spices

1 tsp. powdered vanilla

1/4 tsp. salt

Whisk together dry ingredients. In a separate bowl, combine:

1/3 cup skim canned milk, 1/3 apple juice, 1 egg, 2 Tbsp. canola oil

Stir in liquid ingredients just until moist and add 1 cup frozen blue berries. Spoon into mini-muffin tins and bake at 400F until browned and toothpick comes out clean, about 12 minutes. (For convection, set to convection bake and decrease temperature to 375F.

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