(These gems have only 5 grams of fat each and are delicious. For a change, add some fresh raspberries. Also, they use cholesterol fighting oats!)
1 cup Old Fashioned oats
1 1/2 cups all-purpose flour (try whole wheat flour for extra goodness and flavor)
1/2 cup packed light brown sugar
2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
1 cup plus 2 Tbsp. low-fat buttermilk
3 Tbsp canola oil
1 tsp vanilla extract
2 cups fresh blueberries
1 tsp. granulated sugar
Preheat oven to 400 degrees. Spray 12-cup muffin pan with PAM. Place oats in blender and blend until finely ground. In large bowl, combine oats, flour, brown sugar, baking powder and soda, and salt. In small bowl, with a whisk, blend egg, buttermilk, oil and vanilla; stir into the flour mixture until flour is moistened. Fold in berries. Spoon batter into muffin-pan cups; sprinkle with sugar. (For some extra flair and sparkle, use coarse sanding sugar.) Bake 23-25 minutes or until toothpick inserted in center of muffins comes out clean. Invert onto wire rack; serve warm or cool to serve later.
(This chicken is so succulent and delicious! I think it would be great to use smaller pieces of marinated boneless breast and use this for a buffet dinner.)
Place 4 boneless, skinless chicken breast halves in a self-sealing plastic bag; add 3/4 cup buttermilk, 2 garlic cloves, crushed with a press, 1/4 cup fresh dill, 1/4 tsp salt, and 1/2 tsp freshly ground black pepper.
Refrigerate for at least 30 minutes to let the flavors blend. Preheat grill to medium. Place chicken on hot grill grate, cover and cook 10-12 minutes or until juices run clear when pierced with a knife, turning only once. Discard marinade.
Serve this with some sugar snap peas and creamy risotto. There you are...something for breakfast and something for dinner...both making use of some healthy buttermilk!