Blueberry Oat Flax Muffin

 Source: Blueberry Oat Flax Muffin, BlueSkyIdeas

Source: Blueberry Oat Flax Muffin, BlueSkyIdeas

Grab a muffin, a piece of fruit and a glass of milk for a quick breakfast.

Ingredients

Topping:

  • 1/3 cup (75 mL) quick oats
  • 1/4 cup (60 mL) brown sugar
  • 1/4 cup (60 mL) pecans, finely chopped
  • 1/4 tsp (1 mL) cinnamon
  • 2 Tbsp (30 mL) all-purpose flour
  • 3 Tbsp (45 mL) butter, melted

Muffin:

  • 1 1/2 cups (375 mL) all-purpose flour, sifted
  • 1/2 cup (125 mL) milled flax
  • 1 1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) granulated sugar
  • 1 Tbsp (15 mL) canola oil
  • 1 egg
  • 1 cup (250 mL) skim milk
  • 1 Tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) vanilla extract
  • 3/4 cup (175 mL) blueberries, frozen

Instructions

  1. Preheat oven to 350⁰F (180⁰C). Line muffin tin with muffin liners.
  2. For topping: Combine quick oats, brown sugar, pecans, cinnamon and flour; mix well. Add melted butter; rub ingredients together. Set aside.
  3. To prepare muffins: Combine flour, milled flax, baking powder, baking soda, salt and sugar; mix well.
  4. In a separate bowl, whisk together canola oil and egg. Add skim milk, lemon juice and vanilla. Whisk until well blended.
  5. Add dry ingredients to liquid. Stir until dry ingredients are thoroughly moistened. Gently fold frozen berries into batter.  Do not over mix.
  6. Spray muffin tin with non-stick vegetable spray. Fill each muffin cup 2/3 full of batter. Sprinkle topping on muffins. Bake for 20 minutes or until inserted toothpick come out clean.
 

Nutritional Analysis

 
 

YIELD: 12 muffins.

SERVING SIZE: 1 muffin. Each serving contains 1 Tbsp (15 mL) of flax.

Per Serving
Calories 200
Total Fat 8 g
Saturated Fat 2.5 g
Cholesterol 25 mg
Carbohydrates 28 g
Fiber 2 g
Sugars 13 g
Protein 4 g
Sodium 220 mg
Potassium 120 mg