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Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Oat Muffins with Blueberries

By Paula Deen

These sweet oat muffins are absolutely bursting with berries. My son Bobby tried them and couldn’t stop raving. He pointed out to me that I’d used two of the super foods he tries to eat as often as possible. Turns out oats and blueberries are just about the best things for you. Oats have been found to lower your chance of heart disease, and because they are packed with fiber, they help regulate blood glucose levels. If that wasn’t enough for me, he informed his mama that blueberries were high in antioxidants, which also help to keep you healthy. My goodness, and here I was just thinking I’d created a tasty muffin. Turns out I’d devised a super muffin!

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 2 extra-large eggs
  • ½ cup packed light brown sugar
  • ¼ cup canola or safflower oil
  • 1 teaspoon pure vanilla extract
  • ½ cup old-fashioned rolled oats
  • 1 cup blueberries, fresh or frozen, thawed

Directions

  1. Preheat the oven to 375 °F. Lightly grease a 12-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, and baking soda. In a separate bowl, whisk together the buttermilk, eggs, brown sugar, oil, and vanilla. Add the buttermilk mixture and the oats to the flour mixture and stir until just combined. Gently fold in the blueberries.
  3. Scrape the batter into the prepared muffin tin, filling the cups three-quarters full. Bake for 15 minutes, until a toothpick inserted into the center of a muffin comes out clean (watch out for blueberries). Let the muffins cool in the pan for 5 minutes, then remove them and place on 
a wire rack to cool.

Makes 12 muffins

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Evine Live, Barnes & Noble, Target, and your local bookstores!

Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a home-based catering company that marked the start of Deen's professional cooking career. With sons Jamie and Bobby delivering lunch-and-love-in-a-bag, beginning in June 1989, Paula turned her life around by sharing what she knew best, traditional Southern cooking.

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