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Blueberry Oat Muffins

 
D1c2e7245355dfc0d9ef 550
160

Yield

12

servings

Prep

25

min

Cook

20

min

Ready

45

min

Low Cholesterol, Trans-fat Free
 

Ingredients

1 cup oats, quick cooking
1 tablespoon lemon juice
to sour milk
1 cup milk
less 1 tbsp
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup brown sugar
*
1 each eggs
lightly beaten
¼ 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 ¾ full. Bake at 400℉ (200℃) for 20 min or until top springs back and is lightly browned.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 10642% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 186mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 3%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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