Whole Grain Blackberry Spice Muffins - a sweet treat!

(originally made  1/19/2008)

Gave these a try yesterday.    My blackberries have been in the freezer a while, but these turned out moist and had a nice flavor.     I'd like to try them again with some fresher blueberries or blackberries.     They are only 3 WW points each, but after eating one it seems a little high for what you get.    I used a cookie scoop that held 1/4c to fill the cups quickly and evenly.      As noted in recipe, to freeze muffins, let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds.  

 Enjoy!
Jolene

Whole-Grain Blackberry Spice Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour (about 9 ounces)
  1                cup  rolled oats 
  1                cup  packed dark brown sugar (I used light brown sugar)
  1 1/2      teaspoons  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
     1/2      teaspoon  apple-pie spice (I used Penzey's Baking Spice)
  1                cup  fat-free milk
  3        tablespoons  butter -- melted
  1           teaspoon  vanilla extract
  1              large  egg -- lightly beaten
  1 1/2           cups  frozen blackberries -- coarsely chopped (place back in freezer until needed)
                        Cooking spray
     1/4           cup  granulated sugar (I used raw sugar)

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.

Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.

Yield: 17 muffins (serving size: 1 muffin)

NUTRITION PER SERVING
CALORIES 177(15% from fat); FAT 3g (sat 1.2g,mono 1.1g,poly 0.4g); PROTEIN 3.5g; CHOLESTEROL 18mg; CALCIUM 68mg; SODIUM 181mg; FIBER 1.8g; IRON 1.4mg; CARBOHYDRATE 34.3g

Cooking Light, JANUARY 2006

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