Blueberry Flaxseed Muffins

From the SparkPeople Cookbook comes a healthful muffin recipe that you'll love.

Per Serving: 139.2 calories, 1.5 g total fat, 18.5 mg cholesterol, 320.5 mg sodium, 38.1 total carbs, 3.3 g dietary fiber, 3.7 g protein

Yield: Serves 12; 1 muffin per serving

Ingredients

These healthful muffins freeze well, so make a batch over the weekend and then pop one in the microwave and serve it with a piece of fruit and a glass of low-fat milk for a quick and tasty weekday breakfast. Low-fat buttermilk and applesauce help lower the fat in this recipe, and the whole-wheat flour and flaxseed add fiber. Be sure to grind the flaxseed to get the full health benefits. -- Chef Meg Galvin

1 cup quick oats (do not use instant oatmeal)
1 cup low-fat buttermilk
1 cup whole-wheat flour
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp cinnamon
1 tsp salt
1 egg
1/4 cup unsweetened applesauce
3⁄4 cup brown sugar
1 cup blueberries, washed and dried
1 tbsp flax seeds, roughly ground

Instructions

Preheat the oven to 375° F. Spray the muffin pan with nonstick cooking spray or line the wells with paper liners.
In a small bowl, combine the oats and buttermilk and let the mixture stand at room temperature for 5 minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.
In a large bowl and using a hand mixer, beat the egg, applesauce, and brown sugar at medium speed for 3 minutes.
Blend the oat-buttermilk mixture into the egg mixture, then stir in the flour mixture until just combined (try not to overwork the mixture).

Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of ground flaxseed.

Bake 15 minutes or until a toothpick inserted into the center comes out clean.