Friday, May 25, 2007

health food with sugar!

1½ tbsp uncooked oatmeal
1 cup uncooked oatmeal
1½ tbsp brown sugar
1 cup brown sugar
1 cup blueberries (fresh or frozen)
1 tbsp flour (all-purpose)
1½ cup flour (all-purpose)
1 tbsp baking powder
½ tsp ground cinnamon
1 cup fat-free raspberry yougurt (strawberry works too)
4 tbsp melted butter
1 egg
1 tsp vanilla extract
Preheat oven to 400 F. Coat a muffin pan with cooking spray or line with paper baking cups.
Combine 1 1/2 tbsp oats and 1 1/2 tbsp brown sugar in a small bowl. Set aside. In another bowl, gently toss blueberries with 1 tbsp flour. Set aside.
In a large bowl, comide remaining oats, sugar, flour, baking poweder, and cinnamon. In a medium bowl, combine yogurt, butter, egg, and vanilla extract. Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy. Gently fold in blueberries.
Fill muffin cups almost to top. Sprinkle reserved oats and brown sugar over muffins. Bake 18-20 minutes or until golden brown.
Serve muffins warm, or, if they are cool, slice them in half and toast.
Yield:1 dozen

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