Trying a new Muffin -

I haven't been able to taste test these first as they are just in the oven now. But this is the new recipe I have decided to try. Instead of canola oil I used vegetable oil as that is all I have on hand. But I am still very leery of using canola oil because of where it comes from. Though pushed as a healthier choice it is still has other fats in it to consider. My goal is to find an olive oil that does not leave a funny taste in baking.

Anyway I wanted an oatmeal muffin this time instead of a bran muffin so here is my recipe choice of the day.

These muffins are made moist with a hearty dose of applesauce, fresh blueberries and a splash of oil. They’re made with whole wheat flour and packed with rolled oats too. They’re low fat, whole grain breakfast bombs that will keep you full well into lunch. And the kicker!? They freeze well, so you can grab a frozen muffin as you rush out the door to work and pop it in the microwave for warm muffin perfection.

Low Fat Oatmeal Blueberry Muffins

makes 12-15 muffins

• 1 1/4 cups whole wheat flour
• 1 1/4 cups oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk
• 1/2 cup firmly packed brown sugar
• 2 tbsp canola oil
• 1 large egg, lightly beaten
• 3/4 cup blueberries (fresh or frozen)

reheat oven to 400 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I didn’t use muffins papers, I just greased and floured the muffin pan.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.