a document of days

I am not big on breakfast. While I enjoy traditional breakfast fare, I rarely crave a spread of eggs, sausage, pancakes, toast, etc. However, I am a big believer in breakfast.  I think it is essential to kick-start your metabolism in the morning, and I know that a fiber-rich breakfast will keep me from snacking later in the afternoon.

So when I ran across this recipe, I was anxious to try it. These muffins are certainly filling. Equal parts oats and whole grain flour, without even a pinch of butter, make them a healthier choice than an Otis Spunkmeyer, but you can really taste the difference. They taste... healthy.  

It's just been 3 days since I've made these muffins and they are already pretty gross.  It must  be the applesauce and the blueberries, because the muffins are wet.  They even smell a little funny. Sadly, I would have to recommend against this recipe.

Oatmeal Blueberry Applesauce Muffins

Originally Published by Joy the Baker

Makes 12 - 15 muffins

1 1/4 cups whole wheat flour

1 1/4 cups oats

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1 cup unsweetened applesauce

1/2 cup low-fat buttermilk

1/2 cup firmly packed brown sugar

2 tbsp canola oil

1 large egg, lightly beaten

3/4 cup blueberries (fresh or frozen)  -- I used one full cup

Preheat oven to 375 degrees

Line a 12-cup muffin tin with paper cases or spray with nonstick cooking spray.

In a large bowl, combine flour, oats, baking powder,  baking soda, salt, and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil, and egg.  Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 cups full.

Bake for 16 - 18 minutes.