Blueberry oat muffins

Ingredients

• 1 1/3 cups (330 mL) quick cooking oats
• 1/3 cup (80 mL) psyllium husk
• 1/2 cup (125 mL) all-purpose flour
• 1/2 cup (125 mL) whole wheat flour
• 3/4 cup (175 mL) golden yellow sugar (light brown sugar)
• 2 tsp (10 mL) ground cinnamon
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2.5 mL) salt
• 1 ½ cups (375 mL) low-fat buttermilk
• 1/4 cup (60 mL) canola oil
• Zest of one lemon
• 2 large eggs
• 1 cup (250 mL) fresh or frozen blueberries

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, mix oats, psyllium, both flours, sugar, cinnamon, baking powder, baking soda and salt, set aside.
3. In a medium bowl, whisk together buttermilk, oil, lemon zest and eggs. Add the wet to the dry ingredients and mix until just combined. Gently mix in blueberries.
4. Line muffin tin with paper liners. Using a ¼ cup measure, scoop batter into paper liners. Bake for 18-20 minutes. Remove and let cool completely before storing in an airtight container. Makes 16 muffins.

Tips:

• Cooking know-how: If using frozen blueberries do not thaw before adding to batter. Thawed berries will bleed and you will end up with very purple muffins.
• Nutrition know-how: Psyllium husk is a natural viscous soluble fibre that we often are lacking in our diet. Viscous soluble fibres bind with water in the intestinal tract and aid digestion and enhance gut health. 1 Tbsp of psyllium husk contains 7 g of fibre or about 20-25% of our daily recommended intake of fibre. Psyllium husk can be found at most bulk food stores and can be added in small amounts to smoothies, baking such as muffins or cookies or sprinkled on yogurt and granola for an extra fibre hit.
• Freeze for later: These muffins freeze very well. Simply allow to cool completely and place in a resealable freezer bag or container. Freeze for up to 3 months.

Notes

Recipe adapted from Canada’s 250 Essential Diabetes Recipes, Canadian Diabetes Association, Edited by Sharon Zeiler, BSC, MBA, RD, Robert Rose, 2011