The NY Times has a running series called Recipes for Health and I've really enjoyed some of the recipes I've found there. Not all... but many. This is one of their latest. I was feeling adventurous this morning, and couldn't sleep anyway so I gave these a shot. Not your typical sweet and cakelike muffin, these are heartier and healthier. And, they are quite good warm with a little butter.
Healthy Blueberry Muffins
2/3 cup rolled oats
1/2 cup low-fat milk
3/4 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/4 cup honey
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup blueberries (I recommend fresh but frozen would do)
1. Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.
2. Sift together the whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
3. In a medium bowl, beat together the eggs, honey, buttermilk, coil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.
4. Spoon into muffin cups, filling each two-thirds full. Bake 20 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.
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