Blueberry Flax Seed Muffins

While I didn't make this recipe lately, it's one that I made in the past and just ran across again today. It makes a great tasty snack or part of your breakfast, it freezes well too - just wrap individually then you can pull one out of the freezer when you wake up and it's ready by the time you're ready to eat - or microwave for 20 seconds! I made this for the first time when I was looking for something to do with some leftover buttermilk I had from another recipe - and since I'm sure to be in that position again, I thought I'd share it here. Originally found on Spark People.

Blueberry Flax Seed Muffins
serves 12

Ingredients:
1 T flax seeds
1 c blueberries
1 c oats
1 c lowfat buttermilk
1 c whole wheat flour
1 t baking powder
1/2 t baking soda
1/4 t cinnamon
1 t salt
1 whole egg
1/4 c unsweetened applesauce
3/4 c brown sugar

Directions:
Preheat oven to 375°F. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside. In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean. 

Nutrition:
119 calories, 28g carbs, 1.4g fat, 3.1g protein, 3.7g fiber