Saturday, 12 November 2011

Oatmeal Blueberry Applesauce Muffins

Do you ever find yourself rummaging through the pantry mid-morning looking for something to get you through to lunch? Do you find stale muesli bars, boring crackers, addictive nuts and tempting chocolate? Or is it last night's leftover pizza that finds you? Well look no further. Let me introduce you to these belly-filling conscience-saving after-breakfast/before-lunch snacks.

No butter was injured during the making of these muffins. Let's just get that straight from the get-go. These little Pollyanna's are so wholesome you can feel downright smug eating them.

I can imagine Doris Day eating these between scenes on the set of "Tea for Two".

I love a between-meal treat that leaves me feeling satisfied (with myself). Butter wouldn't melt in my mouth anyway!

Oatmeal Blueberry Applesauce Muffins
Makes 12

1 1/4 cups wholemeal flour
1/14 cups oats
1 teaspoon baking power
1/2 teaspoon bi-carb
1/2 teaspoon cinnamon
1/4 salt
1 cup applesauce
1/2 cup buttermilk
1/2 cup firmly packed brown sugar
2 tablespoons macadamia oil
1 large egg, lightly beaten
3/4 cup blueberries

Preheat oven to 180 degrees C.

Grease and flour a 2-hole muffin pan.

In a large bowl combine the flour, oats, baking powder, bi-carb, salt and cinnamon. 

In a medium bowl combine the applesauce, buttermilk, sugar, oil and egg. Make a well in the dry ingredients and add the applesauce mixture. Stir until just combined. Fold in the blueberries. Bake for 16-18 minutes.

Another muffin? Don't mind if I do.

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