Barbara C. Unell finished her radiation treatments for breast cancer in 1998 and assumed she’d be given help on getting back in the swing, as she called it.
She was looking for follow-up care for side effects and guidance for rebuilding her health. When it wasn’t offered, her frustration led her to form Back in the Swing USA.
“The Back in the Swing mission is to educate and empower health care professionals to provide care for the (post-breast cancer) consumer,” Unell says.
The organization also helps women develop a personal survivorship care plan. New is “The Back in the Swing Cookbook” (Andrews McMeel, 2012) by Unell and Judith Fertig. The book features nutritious recipes, luscious indulgences such as celebration chocolate cake, and anecdotes and health tips to get readers back to their full lives.
Spiced Blueberry Applesauce Muffins
Makes 12 to 15 muffins
Prep time: 10 minutes
Cook time: 16 to 18 minutes
Some of our favorite flavors come together to celebrate taste, texture and great health. Make a batch, individually wrap the muffins well, and freeze for up to three months. You may prefer golden flaxseed because it doesn’t have the “horse food” flavor, some say, and the color is better in the final product.
- 1 1/4 cups whole-wheat flour
- 1 1/4 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon milled flaxseed
- 1 cup unsweetened applesauce
- 1/2 cup buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tablespoons grapeseed oil or canola oil
- 1 large egg, beaten
- 3/4 cup fresh or thawed frozen blueberries
1. Preheat the oven to 375 degrees. Line 12 muffin cups with paper liners.
2. In a large bowl, combine the flour, oats, baking powder, baking soda, salt, cinnamon and flaxseed.
3. In a medium bowl, combine the applesauce, buttermilk, brown sugar, oil and egg. Stir the applesauce mixture into the flour mixture until just moist. Fold in the blueberries.
4. Fill the muffin cups equally, about two-thirds full.
5. Bake for 16 to 18 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Calories: 144
- Total fat: 3.5 g
- Saturated fat: 0.5 g
- Carbohydrates: 26 g
- Protein: 3.5 g
- Dietary fiber: 3 g
- Sodium: 94 mg