Recipe: Spiced Blueberry Applesauce Muffins (using oats and whole wheat flour)

SPICED BLUEBERRY APPLESAUCE MUFFINS

Some of our favorite flavors come together to celebrate taste, texture, and great health. Make a batch, individually wrap the muffins well, and freeze for up to 3 months.

1 1/4 cups whole wheat flour
1 1/4 cups old-fashioned rolled oats, uncooked
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon milled flaxseed*
1 cup unsweetened applesauce
1/2 cup buttermilk
1/2 cup firmly packed brown sugar
2 tablespoons grapeseed oil or canola oil
1 large egg, beaten
3/4 cup fresh or thawed frozen blueberries

Preheat the oven to 375 degrees F. Line 12 muffin cups with paper liners.

In a large bowl combine the flour, oats, baking powder, baking soda, salt, cinnamon, and flaxseed.

In a medium bowl, combine the applesauce, buttermilk, brown sugar, oil, and egg. Stir the applesauce mixture into the flour mixture until just moist. Fold in the blueberries. Fill the muffin cups equally, about two-thirds full.

Bake for 16 to 18 minutes, until a toothpick inserted in the center of a muffin comes out clean.

*You may prefer golden flaxseed because it doesn't have the "horse food" flavor, some say, and the color is better in the final product.

Makes 12 to 15 muffins
Source: The Back in the Swing Cookbook by Barbara C. Unell and Judith Fertig