Dietitian's tip: Cornmeal gives these muffins a crunchy
texture that pairs well with any sweet berry, from raspberries to
blueberries. If one dozen muffins is too many, freeze any extras in a
lock-top plastic bag.

Serves 12
Ingredients
- 1/2 cup rolled oats
- 1 cup 1 percent low-fat milk or plain soy milk (soya milk)
- 3/4 cup all-purpose (plain) flour
- 1/2 cup cornmeal, preferably stone-ground
- 1/4 cup wheat bran
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark honey
- 3 1/2 tablespoons canola oil
- 2 teaspoons grated lime zest
- 1 egg, lightly beaten
- 2/3 cup raspberries
Directions
Preheat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners.
In a large microwave-safe bowl, combine the oats and milk. Microwave on
high until the oats are creamy and tender, about 3 minutes. Set aside.
In a large bowl, combine the flour, cornmeal, bran, baking powder and
salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture
and egg. Beat just until moistened but still slightly lumpy. Gently
fold in the raspberries.
Spoon the batter into the muffin cups, filling each cup about 2/3 full.
Bake until the tops are golden brown and a toothpick inserted into the
center of a muffin comes out clean, 16 to 18 minutes. Transfer the
muffins to a wire rack and let cool completely.
Nutritional analysis per serving
Serving size: 1 muffin | |||
Calories | 165 | Sodium | 126 mg |
Total fat | 5 g | Total carbohydrate | 27 g |
Saturated fat | 0.5 g | Dietary fiber | 2 g |
Trans fat | <0.5 | Sugars | 11 g |
Monounsaturated fat | 3 g | Protein | 3 g |
Cholesterol | 16 mg |
Refer to the original article to get details about the following:
Source: This recipe is one of 150 recipes collected in "The New Mayo
Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor
House, and winner of the 2005 James Beard award.
Article Source
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