Muffins for this recipe are more healthy thanks to the use of whole grain flour and a combination of vegetable oil and fat free sour cream that is added to the dough to bake It turned out tender. Final touch – sweet and crispy oatmeal flakes as a sprinkle. Nutritional value of one serving: (total 12) Calories 219, total fat 12 g., Saturated fat g., Proteins 4 g., carbohydrates 25 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 55 мин.Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. whole grain flour for baking or plain whole grain flour
- 1/2 tbsp. oatmeal “oatmeal” plus some more for sprinkles
- 1 tsp baking powder
- 1/2 tsp shallow layers
- 1/4 tsp baking soda
- 1/2 tbsp. vegetable oil
- 1/2 tbsp. fat free sour cream
- 1/2 tbsp. light brown sugar
- 1 tsp finely grated lemon peel
- 1 tsp natural vanilla extract
- 2 large eggs
- 1 tbsp. blueberries
- Turbinado sugar for sprinkling (optional)
Recipes with similar ingredients: whole grain flour, cereal hercules, sour cream, brown sugar, lemon zest, vanilla extract, eggs, blueberries, turbinado sugar
Recipe preparation:
- Preheat the oven to 180C. Insert into 12 muffin tins paper molds.
- In a large bowl, combine flour, oatmeal, baking powder, salt and soda. In another bowl, mix the vegetable oil, sour cream, brown sugar, lemon zest and eggs. Add the sour cream mixture to flour and stir, then introduce blueberries (do not worry if the dough will turn out with lumps).
- Spread the dough evenly over the tins. Sprinkle with oatmeal cereal and, if you like, sugar turbinado. Bake until golden until a toothpick inserted in the middle will come out clean, 20-24 min. Chill the muffins in the molds a few minutes, then transfer to a wire rack until completely cooled.
