I bought the Laura Secord Canadian Cookbook in Niagara Falls shortly after our wedding. It has been one of my favourite cookbooks with excellent recipes and interesting Canadian food history commentaries. This muffin recipe is directly from this book, which is available only from resellers on Amazon.ca. I always double the recipe and get 18 large muffins.Preheat oven to 375 F.
1 cup flour ( I use whole wheat)
3/4 cup rolled oats
1/2 cup brown sugar ( I use 1/2 Splenda or stevia)
1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
Add
1 egg
1 cup milk
1/4 cup oil
Mix batter until just moistened and then fold in
3/4 cup blueberries
Place batter in prepared muffin cups and bake for 15-20 minutes or until set and golden brown.
3 comments:
That muffin looks GOOD! I was happy to see you sub some of the sugar for splendia.
Does the book give you carb/fiber count per each muffin. I would be interested in that. I think I want to make these but should know my sugar counts first.
Oh I can't wait...I love blueberry muffins.
Cheryl, I just calculated the nutritional info on a new website I found. If you make 8 large muffins with this recipe the values are as follows:
Calories- 195
Fat- 8.5 g
Carbs- 30 g
Protein- 4.6 g
Fiber- 3.7 g
Here is the recipe calculator
http://recipes.sparkpeople.com/recipe-calculator.asp
These look awesome and I can't wait to try them. I love this blog!
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