Blueberry Oat Muffins

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use smart balance with the butter/margerine and lactaid milk - throw in some walnuts and a few frozen blueberries but use the dried ones mostly. I cut down on the flout to 3/4 C and the sugar to 3/4 C- results were wonderful Arthur

45 minutes Prep: 25 minutes Cook: 20 minutes

106 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1	cup	oats, quick cooking
1	tablespoon	lemon juice	to sour milk
1	cup	milk	less 1 tbsp
1	cup	flour, all-purpose
1	teaspoon	baking powder
1/2	teaspoon	baking soda
1/2	teaspoon	salt
3/4	cup	brown sugar
1	each	egg	lightly beaten
1/4	cup	margarine	melted
1	cup	blueberries	or cranberries, without thawing

Directions

1. Add milk to lemon juice in 4 cup measure. Let stand, combine oats.

2. Combine flour, baking powder, baking soda, salt and brown sugar in mixing bowl, stir well.

3. Add egg and melted butter to oat mixture. Mix well.

4. Add oat mixture all at once to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries.

5. Fill prepared muffin cups 3/4 full. Bake at 400F for 20 min or until top springs back and is lightly browned.

Reviews

use smart balance with the butter/margerine and lactaid milk - throw in some walnuts and a few frozen blueberries but use the dried ones mostly. I cut down on the flout to 3/4 C and the sugar to 3/4 C- results were wonderful Arthur
over 6 years ago by arthur

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Nutrition Facts

Serving Size 57g

Amount per Serving

Calories 106 42% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 17mg	6%
Sodium 186mg	8%
Total Carbohydrate 13.0g	4%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 3.0g	6%

Vitamin A	5%		Vitamin C	3%
Calcium	4%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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