Blueberry Oatmeal Muffins

For 12- to 18-month-olds.
Tossing frozen blueberries with flour before adding them to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step. Serve 1/2 to 1 cooled muffin to your child.

Yield: 16 adult servings (serving size: 1 muffin)


1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2.33 ounces whole-wheat flour (about 1/2 cup)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

1. Preheat oven to 400°.

2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.


CALORIES 190 ; FAT 5g (sat 0.6g,mono 2.4g,poly 1.2g); CHOLESTEROL 23mg; CALCIUM 74mg; CARBOHYDRATE 33.3g; SODIUM 248mg; PROTEIN 4.2g; FIBER 2.4g; IRON 1.6mg

Cooking Light, AUGUST 2010