Blueberry Oat Muffins

Blueberry Oat Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • 1

    C. Quaker Oats, quick or old fashioned, uncooked

  • 1

    C. low fat buttermilk

  • ¼

    C. egg substitute or 2 egg whites, lightly beaten

  • 2

    Tbs. margarine, melted

  • ½

    tsp. grated lemon peel

  • 1

    C. all-purpose flour

  • 3

    Tbs. granulated sugar or heat-stable sugar substitute equal to 3 Tbs. sugar

  • 1

    tsp. baking powder

  • ½

    tsp. baking soda

  • ¼

    tsp. salt (optional)

  • 1

    C. fresh or frozen blueberries (do not thaw)

Directions

Directions Heat oven to 400 degrees. Lightly spray twelve medium muffin cups with cooking spray. In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended. In large bowl, combine flour, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not over-mix.) Gently stir in berries. Fill muffin cups almost full. Bake 20-25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.


Nutrition

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