• news
  • blogs
  • newsletters
farm-to-school-promotes-better-nutrition-healthier-students-and-positive-academic-outcomes

Farm to School Promotes...


The month of October brings to mind thoughts of crisp fall...Read More
whitsons-nominated-for-exemplary-hiring-practices

Whitsons Nominated for...


  Whitsons Culinary Group has been nominated by “The...Read More

Whitsons Expands...


Whitsons Culinary Group, a provider of food services to private...Read More

Newsletter Subscription


Your E-mail*
Your Name*

Whitsons Community Blog Forum!

Welcome to Whitsons’ community blog forum! We believe it is important to get involved with our team members, clients, and customers, as well as create a space for information exchange, interesting perspectives, and interactive communications.

Here, you will find professionals from all around the company sharing their experiences and knowledge on a range of topics, from industry-specific trends and recipes to health and nutrition and team motivation.
Feel free to subscribe to this page (see button top right-hand corner) to be notified of the latest postings. If you like something you read, go ahead and share with your friends on Facebook, tweet it or send the link as an email.

We look forward to hearing your feedback, and to share about everything we stand for: People, Food, and Communications. Enjoy!!

Blueberry Oatmeal Muffins

Posted by Katherine Ancona
Katherine Ancona
Katherine Ancona is a Registered Dietitian for Whitsons Culinary Group. She received her Master’s Degree in Fo...
User is currently offline
on Thursday, 16 March 2017 in Recipes

BlueberryMuffinRecipeNeed an idea for a healthy breakfast or even a snack?  This Blueberry Oatmeal muffin recipe is a great recipe idea by Whitsons' Registered Dietitian, Katherine Ancona.  Not only is it delicious, but it's quick and easy to make.

 

These muffins are full of fiber, anti-oxidants, and plenty of vitamins to keep you full and energized throughout the morning! If blueberries are not your favorite fruit, they can be substituted for strawberries, bananas, or even raspberries. Either way, these muffins make a great snack, so enjoy!

 

 

 

Yield: Makes 16 muffins

Ingredients:

  • 1 2/3 cups quick-cooking oats
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 2 tablespoons granulated sugar

 

Instructions:

  1. Preheat oven to 400°.
  2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
  3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients to oats in bowl; stir well with a whisk. Make a well in center of mixture.
  4. Combine buttermilk and next 3 ingredients in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
  5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Serve warm or at room temperature.

 

Submitted By: Katherine Ancona, RD

Rate this blog entry
2 votes
Katherine Ancona is a Registered Dietitian for Whitsons Culinary Group. She received her Master’s Degree in Food, Nutrition, and Culinary Science from Clemson University in 2013. While attending Clemson University, she led a team of undergraduate students in modifying recipes to be healthier. She is most interested in wellness, pediatric, and culinary nutrition, and she also serves as a volunteer for the Kids Eat Right Campaign. Katherine completed her dietetic internship at Oklahoma State University in 2014, and began working for Whitson’s Culinary Group as a Registered Dietitian in August of 2016.

Comments

No comments made yet. Be the first to submit a comment

Leave your comment

Guest
Guest Thursday, 23 November 2017