In my quest to eat better I have tried many “healthy” muffin recipes. Most are too heavy and not moist enough, but this recipe from Shape magazine is wonderful. Full of flavor and fiber and moist and delicious. I didn’t have any blueberries so I substituted 1 cup dried cherries for the blueberries and cranberries. Here’s my version of the recipe:
Very Berry Orange-Oat Muffins
- 1/2 cup rolled oats
- 1 1/2 cups whole-wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1/2 cup reduced fat sour cream
- orange rind
- 1/2 cup orange juice
- 1/2 cup granulated sugar
- 1/4 cup canola oil
- 1 whole egg
- 1 cup blueberries (fresh or frozen)
- 1/2 cup dried cranberries
Preheat oven to 400° F. Lightly coat 12 muffin cups with cooking spray.
Whisk oats, flour, baking powder, baking soda, cardamom, and salt together in a medium bowl. In a large bowl whisk sour cream, orange rind, orange juice, sugar, oil, and egg until mixture is smooth. Blend in flour mixture. Stir until ingredients are combined, then gently fold in berries.
Spoon batter into prepared muffin tins and bake for 10 – 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.