Blueberry muffins for breakfast

Complexity: easily
Servings: 24
These mini muffins, just the right size for little hands, are the perfect quick breakfast for those mornings when you just don't have time to get ready. They're packed with everything we love for breakfast: Greek yogurt, oatmeal, whole milk, blueberries, and applesauce. All the ingredients come together perfectly in a muffin-shaped bowl that's perfect for eating on the way to the bus stop or school.
Nutritional value per serving:
Calories 82, total fat 4 G., proteins 2 G., carbohydrates 11 G., fiber 1 G., cholesterol 8 mg, sodium 76 mg, sugar 5 G.
Calories 82, total fat 4 G., proteins 2 G., carbohydrates 11 G., fiber 1 G., cholesterol 8 mg, sodium 76 mg, sugar 5 G.
Ingredients:
- 1 cup whole grain flour
- 2 tsp baking powder
- 0.5 tsp kosher salt
- 0.5 cups whole milk
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/4 cup honey
- 2 tablespoons nonfat Greek yogurt
- 2 tsp vanilla extract
- 1 large egg, beaten
- 1 cup blueberries
- 0.5 cup quick-cooking oatmeal
- 3 tbsp raw sugar
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
whole grain flour, applesauce (puree), blueberry, rolled oats, unrefined sugar, honey, eggs, milk, yogurt
We recommend
Preparation:
- Step 1
- Preheat oven to 425°F (220°C). Spray a 24-cup mini muffin tin with cooking spray. Step 2
- In a medium bowl, combine whole-wheat flour, baking powder, and salt. In a large bowl, whisk together the milk, vegetable oil, applesauce, honey, yogurt, vanilla, and egg until smooth. Step 3
- Add the dry ingredients to the wet ingredients in 2 additions, mixing until smooth after each addition. Stir in the blueberries and oats. Divide the batter evenly among the muffin cups, spooning 1 tablespoon of batter into each muffin. Sprinkle the batter with raw sugar. Step 4
- Bake until a tester inserted into the center of a muffin comes out clean, 10–12 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Using a spatula, remove the muffins from the pan to a wire rack and let them cool completely, about 30 minutes.
Votes: 2
Categories
recipe / Recipes for children's dishes / Calorie content of prepared meals / Breakfast / Desserts / Cupcakes, biscuits / / Food Network - recipesRecipe collections
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