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Berry Teatime Muffins


Berry Teatime Muffins recipe













Trans-fat Free, Good source of fiber


1 ⅓ cups all-purpose flour
¾ cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 each eggs
¾ cup milk
½ cup brown sugar
¼ cup vegetable oil
½ teaspoon vanilla extract
¾ cup blueberries
or raspberries, fresh or frozen


Grease twelve 2½-inch or thirty six 1 ¾ inch muffin cups or line with paper bake cups; set aside.

In a large bowl stir together flour, oats, baking powder, baking soda, and salt.

Make a well in center.

In a small bowl combine the egg, milk, brown sugar, oil, and vanilla.

Add to flour mixture all at once.

Stir JUST TILL MOISENED (batter should be lumpy).

Gently fold berries into batter.

Spoon batter into prepared muffin cups, filling each ¾ full.

Bake in a 400℉ (200℃) oven for 16 to 18 minutes for 2½-inch muffins (10 to 12 minutes for 1 ¾ inch muffins) or until golden.

Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups.

Serve warm.

Makes twelve 2½-inch or thirty-six 1 ¾ inch muffins.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 44137% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 253mg 11%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 20%
Sugars g
Protein 25g
Vitamin A 3% Vitamin C 5%
Calcium 13% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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