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This recipe comes from the Michigan
Association. It has the goodness of oats, carrots and of course,
Summer Glory Muffins
1 cup unbleached flour
1 cup regular rolled oats
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup buttermilk
1/3 cup light molasses
3 tablespoons vegetable oil (Note #1)
1 cup fresh Great Lakes Blueberries (Note #2)
1 cup grated carrot (approx. 2 medium carrots)
1/2 cup raisins
1/3 cup chopped walnuts
Preheat oven to 400║ F. Prepare muffin tins by lining with paper muffin liners.
In a large bowl combine the flour, oats, brown sugar, baking powder, soda and cinnamon.
In a medium bowl, thoroughly combine the buttermilk, molasses, oil and egg. Make a
well in the center of the dry ingredients and add the buttermilk mixture all at once.
Stir just until the dry
ingredients are moistened. Sprinkle the blueberries, carrot, walnuts and raisins
over the muffin batter.
Gently fold in the ingredients until evenly mixed. Spoon mixture
into prepared muffin tins. Bake 18-20 minutes until lightly browned and toothpick
inserted in center comes out clean.
Makes 18 muffins.
Calories per serving: 136 Fat (g): 4 Protein
(g): 3 Carbohydrate (g): 2
Note #1: Personally, I would reduce the oil
to 1 to 1 1/2 tablespoons to cut the calories. Add, if you wish, the equivalent in
applesauce or prune puree to keep the moistness. For thin people and growing kids,
it's probably a better choice to use the 3 tablespoons.
Note #2: If you haven't any fresh
blueberries on hand, use frozen. They will make a slightly messier muffin. Do
not thaw first; this will reduce the mess.