Blueberry Oatmeal Muffins (12-18 month olds)

Blueberry Oatmeal Muffins (12-18 month olds)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1⅔

    cups quick-cooking oats

  • 3

    ounces all-purpose flour (about ⅔ cup)

  • 2.33

    ounces whole-wheat flour (about ½ cup)

  • ¾

    cup packed light brown sugar

  • 2

    teaspoons ground cinnamon

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • ¾

    teaspoon salt

  • cups low-fat buttermilk

  • ¼

    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

  • Tossing frozen blueberries with flour before adding them to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step. Serve ½ to 1 cooled muffin to your child.

Directions

1. Preheat oven to 400°. 2. Place oats in a food processor; pulse 5 to 6 times or 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 (through salt) to oats; stir well. Make a well in center of mixture. 4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir 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. Nutritional Information Calories:190 Fat:5g (sat 0.6g,mono 2.4g,poly 1.2g) Protein:4.2g Carbohydrate:33.3g Fiber:2.4g Cholesterol:23mg Iron:1.6mg Sodium:248mg Calcium:74mg


Nutrition

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