Healthful muffins

These healthful muffins freeze well. Low-fat buttermilk and applesauce help lower the fat, and the whole-wheat flour and flax seed add fiber. Make a batch on the weekend for a quick and tasty snackt, or serve with a piece of fruit and a glass of low-fat milk for Breaky if you in a rush.

Minutes to Prepare: 10
Minutes to Cook: 15
Number of Servings: 14

Ingredients
1 cup quick oats (do not use instant oatmeal)
1 cup low-fat buttermilk
1 cup whole-wheat flour
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp cinnamon
1 tsp salt
1 egg
1⁄4 cup unsweetened applesauce
3⁄4 cup brown sugar
1 cup blueberries, washed and dried
1 tbsp flaxseeds, roughly ground


Directions
1. Preheat the oven to 180° Spray the muffinpan with nonstick cooking spray or line the wells with paper liners.
2. In a small bowl, combine the oats and buttermilk and let the mixture stand at room temperature for 5 minutes. In a medium bowl, combine
the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.
3. In a large bowl and using a hand mixer, beat the egg, applesauce, and brown sugar at medium speed for 3 minutes.
4. Blend the oat-buttermilk mixture into the egg mixture, then stir in the flour mixture until just combined (try not to overwork the mixture).
Fold in the blueberries. Fill muffin cups 3⁄4 full and top with a sprinkle of ground flaxseed.
5. Bake 15 minutes or until a toothpick inserted into the center comes out clean

Enjoy!