Contributed By: cre8tivemummy
First Foods: Baby Steps to a Lifetime of Healthy Eating
For 12-18 month olds. Serve 1/2 to 1 cooled muffin to your child.
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Kids Love It
Kids can help make it
Make Ahead
Vegetarian
Meal Type: Breakfast & Brunch
Ingredients
1 2/3 cups Quick-cooking oats
3 ounces All-purpose flour (about 2/3 cup)
2.33 ounces Whole-wheat flour (about 1/2 cup)
3/4 cup Packed light brown sugar
2 tsp Ground cinnamon
1 tsp Baking powder
1 tsp Baking soda
3/4 tsp Salt
1 1/2 cups Low-fat buttermilk
1/4 cup Canola oil
2 tsp Grated lemon rind
2 Large eggs
2 cups Frozen blueberries
2 tbsp All-purpose flour
2 tbsp Granulated sugar
Cooking spray
Preparation
1. Preheat oven to 400 degrees
2. Place oats in a food processor; pulse 5-6 times or until oats resemble coarse meal. Place in a large bowl.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats, stir well. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.
Cook's Notes
Serving Size: 1 muffin. Tossing frozen blueberries with flour before adding them to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step.
Nutrition Information
Calories: 190
;
Total Fat: 5g
;
Saturated Fat: 0.6g
;
Polyunsaturated Fat: 1.2g
;
Carbohydrates: 33.3g
;
Calcium: 74mg
;
Sodium: 248mg
;
Iron: 1.6mg
;
Fiber: 2.4g